For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
8
views
3
references
 Top references
cited by
31
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      1,605
      similar
       All similar
      • Record: found
      • Abstract: not found
      • Article: not found

      Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

      Author(s): , , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Journal of Food Science
      Publisher: Wiley-Blackwell

      Read this article at

      ScienceOpenPublisher
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Most cited references3

          • Record: found
          • Abstract: not found
          • Article: not found

          Visualization of an Oxygen-deficient Bottom Water Circulation in Osaka Bay, Japan

          Y Hosokawa, K Furukawa, H. Yoshimura … (2000)
          Article 0 comments Cited 4748 times – based on 0 reviews     Review now
            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms.

            Masahiko NONAKA, Haruo Tanaka, Atsusi OKIYAMA … (1989)
            Article 0 comments Cited 30 times – based on 0 reviews     Review now
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Modification of food proteins by covalent crosslinking

              Harjinder Singh (1991)
              Article 0 comments Cited 19 times – based on 0 reviews     Review now
                Bookmark
                All references

                Author and article information

                Journal
                Title: Journal of Food Science
                Abbreviated Title: J Food Science
                Publisher: Wiley-Blackwell
                ISSN (Print): 0022-1147
                ISSN (Electronic): 1750-3841
                Publication date Created: May 1998
                Publication date (Print): May 1998
                Volume: 63
                Issue: 3
                Pages: 472-475
                Article
                DOI: 10.1111/j.1365-2621.1998.tb15766.x
                SO-VID: b4c49ec9-d03b-4d8e-9c5a-e29ff5161471
                Copyright © © 1998
                License:

                http://doi.wiley.com/10.1002/tdm_license_1.1

                History

                Data availability:

                Comments

                Comment on this article

                scite_

                Similar content1,605

                See all similar

                Cited by28

                See all cited by

                Most referenced authors40

                See all reference authors