Open AccessEffect of Trans Glutaminase and Glucose Oxidase Addition on Rheological and Baking Characteristics of Wheat and Oat composite flour
Author(s) -
Sayran Sardar Sardar,
Mohammed Wajeeh Zainulabideen Zainulabideen
Publication year - 2018
Publication title -
journal of zankoy sulaimani - part a
Language(s) - English
Resource type - Journals
eISSN - 2521-4853
pISSN - 1812-4100
DOI - 10.17656/jzs.10682
Subject(s) - glucose oxidase , rheology , composite number , food science , chemistry , glutaminase , wheat flour , biochemistry , enzyme , materials science , composite material , glutamine , amino acid
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