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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) enzymes (23169) transferases (4325) acyltransferases (693) aminoacyltransferases (218) protein-glutamine gamma-glutamyltransferase (180) nutrition (23130) diet (12242) dietary protein (1916) plant source protein (526) grain protein (294) rye protein (4) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) dough (618) loaves (76) cooked foods (1504) baked goods (1080) breads (646) flour (1448) rye flour (39) plant products (54971) grain products (16322) grains (14407) small grains (10194) rye (311) rye products (61) rye flour (39) rye protein (4) protein products (2277) grain protein (294) rye protein (4) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) baking (242) food processing (5550) cooking (1491) baking (242) foods (20022) dough (619) loaves (76) cooked foods (1504) baked goods (1080) breads (646) flour (1448) rye flour (39) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) enzymes (23169) transferases (4325) acyltransferases (693) aminoacyltransferases (218) protein-glutamine gamma-glutamyltransferase (180) chemistry (84737) physical chemistry (19414) chemical structure (9251) crosslinking (504) physics (54990) physical properties (32618) hardness (854) texture (2076) rheological properties (2747) modulus of elasticity (447) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grains (14407) small grains (10194) rye (311) rye products (61) rye flour (39) rye protein (4) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) image analysis (2045) microscopy (2476) confocal scanning laser microscopy (208) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Rheological properties and baking performance of rye dough as affected by transglutaminase Author(s) of Article: Will be identified in next release Citation: Journal of cereal science 2011 v.54 no.1 pp. 29-36 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=467866 Name of Publication: Journal of cereal science Publishing Company: Will be identified in next release Accession Number: 96323
