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Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough

Year of publication

2005

Authors

Autio, Karin; Kruus, Kristiina; Knaapila, Antti; Gerber, Nadine; Flander, Laura; Buchert, Johanna

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Kruus Kristiina

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Journal of Agricultural and Food Chemistry

Volume

53

Issue

4

Pages

1039 - 1045

ISSN

0021-8561

​Publication forum

59498

​Publication forum level

3

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1021/jf0485032

The publication is included in the Ministry of Education and Culture’s Publication data collection

No