Author Details

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

  • 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