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Pastry lift and croissant volume as affected by microbial transglutaminase

Authors :
Gerrard, J.A.
Newberry, M.P.
Ross, M.
Wilson, A.J.
Fayle, S.E.
Kavale, S.
Source :
Journal of Food Science. March, 2000, Vol. 65 Issue 2, p312, 3 p.
Publication Year :
2000

Abstract

Research into pastry and croissants containing transglutaminase.

Subjects

Subjects :
New Zealand -- Research
Baked products -- Research
Food research -- New Zealand
Transglutaminases -- Research
Business
Food/cooking/nutrition

Details

ISSN :
00221147
Volume :
65
Issue :
2
Database :
Gale General OneFile
Journal :
Journal of Food Science
Publication Type :
Academic Journal
Accession number :
edsgcl.62264564

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