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Tunçil, Y.E., Fevzioglu, M., Arioglu-Tunçil, S., Ejeta, G., Campanella, O.H. and Hamaker, B.R. 2019. Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites. Turkish Journal of Agriculture - Food Science and Technology. 7, 6 (Jun. 2019), 877–882. DOI:https://doi.org/10.24925/turjaf.v7i6.877-882.2484.