Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid
Crossref DOI link: https://doi.org/10.1007/s13197-015-2004-z
Published Online: 2015-11-23
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ndayishimiye, Jean Bernard
Huang, Wei-Ning
Wang, Feng
Chen, Yong-zheng
Letsididi, Rebaone
Rayas-Duarte, Patricia
Ndahetuye, Jean Baptiste
Tang, Xiao-juan
Text and Data Mining valid from 2015-11-23