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Improving the breaking properties and oil absorption of breadcrumbs by microbial transglutaminase
- Yamazaki, K., Naruto, Y., Nakamura, H., Takahashi, K.
- Food science and technology research 2007 v.13 no.1 pp. 28-34
- water content, breads, food processing, microbial activity, protein-glutamine gamma-glutamyltransferase, enzyme activity, enzymatic hydrolysis, enzymatic treatment, cooking fats and oils, absorption, physical properties, volume, hardness, proteolysis, sensory properties, food additives, wheat gluten, tofu, alginates, fried foods, frying