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• W2505759743 abstract "H.J. A H.J. A H.J. A H.J. A H.J. AHN, J.H. K , J.H. K , J.H. K , J.H. K , J.H. KIM, AND P P P P P. K.W. NG , and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment ( were decreased with TG treatment ( were decreased with TG treatment ( were decreased with TG treatment ( were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. < 0.05), confirming the polymerization of proteins in flours by TG treatment. < 0.05), confirming the polymerization of proteins in flours by TG treatment. < 0.05), confirming the polymerization of proteins in flours by TG treatment. < 0.05), confirming the polymerization of proteins in flours by TG treatment. T , and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and impr and impr and impr and impr and improv v v" @default.
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• W2505759743 date "2005-01-01" @default.
• W2505759743 modified "2023-09-27" @default.
• W2505759743 title "Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase" @default.
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