2012•Unpublished venueRequires access

Effect of transglutaminase and ascorbic acid on the properties of dough and bread made from low quality flour.

O. D. Šimurina, Bojana Filipčev, Bojana Ikonić, Marija I. Bodroža-Solarov, Dragana Plavšić, Rada Jevtić‐Mučibabić, Đorđe Psodorov, Daliborka Koceva Komlenić, Marko Jukić, Z. Ugarčić, M. Planinić, S. Hasenay

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Key concepts: Ascorbic acid, Food science, Tissue transglutaminase, Quality (philosophy), Chemistry, Biochemistry, Enzyme, Philosophy