, Food Science Department, College of Agriculture, Purdue University, West Lafayette, IN 47907, United States

• Turkish Journal of Agriculture - Food Science and Technology Vol. 7 No. 6 (2019) - Research Paper
  Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites
  Abstract  PDF