Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread
Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences 2014 === The aim of this study was to evaluate the effect of transglutaminase (TG) and cyclodextrinase (CG) on the rheolog...
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| Language: | en |
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Cape Peninsula University of Technology
2015
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| Online Access: | http://hdl.handle.net/20.500.11838/832 |