The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake
Masoumeh Rahim Monfared, Leila Nouri, Abdorreza Mohammadi Nafchi
Topics & Concepts
Food scienceChemistryTissue transglutaminaseGlutenGluten freeTasteMoistureEnzymeBiochemistryOrganic chemistryFood composition and propertiesProteins in Food SystemsPhytase and its Applications