TUNÇIL, Y. E.; FEVZIOGLU, M.; ARIOGLU-TUNÇIL, S.; EJETA, G.; CAMPANELLA, O. H.; HAMAKER, B. R. 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, [S. l.], v. 7, n. 6, p. 877–882, 2019. DOI: 10.24925/turjaf.v7i6.877-882.2484. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/2484. Acesso em: 6 may. 2024.