Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties.
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DOI: 10.1016/j.foodchem.2018.05.017
Abstract: The absence of gluten in gluten-free flours presents a challenge to their application in baking. Enzymatic modification of the protein and polysaccharides may result in a network that mimics gluten. In the current study, the… read more here.
Keywords: gluten free; crosslinking gluten; laccase mediated; rheological properties ... See more keywords