Zobrazeno 1 - 1
of 1
pro vyhledávání: '"transglutaminase (tgm)"'
Publikováno v:
Czech Journal of Food Sciences, Vol 20, Iss 6, Pp 215-222 (2002)
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 pastry dough. Changes of the sensory (sensory prof
Externí odkaz:
https://doaj.org/article/2345f53d75864cf4a0ca6d8c109ab7de
