Effect of Glutamine Transaminase on Physicochemical Properties of Chestnut Flour Dough
The effect of glutamine transaminase (TG) addition at varying concentrations (0, 0.9, 1.8, 1.8, 2.7 and 3.6 U/g, based on the total mass of chestnut flour) on the texture, rheological, and gelatinization characteristics of chestnut flour dough was investigated and analyzed in terms of changes in the...
Main Author: | LI Tao, ZHOU Li, XU Yuanjie, YUAN Songkai, CAO Yanguang, HAO Jianxiong, LIU Junguo |
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Format: | Article |
Language: | English |
Published: |
China Food Publishing Company
2024-03-01
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Series: | Shipin Kexue |
Subjects: | |
Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-003.pdf |
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