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Use of Transglutaminase for Improvement of Quality of Pastry Produced by Frozen-Dough Technology
pastry transglutaminase (TGM) sensory evaluation lysine microbiology
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2014/3/14
The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of ...