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Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase
breadcrumb improvement with transglutaminase oil absorption
2009/5/20
Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific vol...