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| 1 | Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours显示文摘 | Basman A Kksel H Ng P K W | | 0，，215： | 1 |
| 2 | Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours显示文摘 | Basman A Koksel H Perry K W N | 2002 | Eur Food Res Technol2002，215，： | 1 |
| 3 | Effects of increasing levels of transglutaminase on the theological properties and bread quality characteristics of two wheat flours显示文摘 | BASMAN A K(O)KSEL H PERRY K | | 0，，05： | 1 |
| 4 | Effects of transglutaminase on SDS - PAGE patterns of wheat, soy, and barley proteins and their blends显示文摘 | BASMAN A KOKSEL H NG P K | 2002 | Journal of Food Science2002，67，7： | 1 |
| 5 | Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle显示文摘 | YALCIN S BASMAN A | 2008 | J Food Science and Technology2008，43，9： | 1 |
| 6 | Effects of gelatinisatin level, gum and tra- nsglutaminase on the quality characteristics of rice noodle 显示文摘 | Yalcin S Basman A | 2008 | International Journal of Food Sciences and Technology2008，，43： | 1 |
| 7 | Effects of gelatinisation level, gum and transglutaminaseon the quality characteristics of rice noodle 显示文摘 | Yalcin S Basman A | 2008 | InternationalJournal of Food Science and Technology2008，，43： | 1 |
| 8 | Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads 显示文摘 | Basman A Koksel H NG P K W | 2003 | Journal of Food Science2003，68，8： | 1 |
| 9 | Effects of gelatinisation level, gum and transglutaminaseon the quality characteristics of rice noodle 显示文摘 | Yalcin S Basman A | 2008 | InternationalJournal of Food Science and Technology2008，，43： | 1 |
| 10 | Effects of transglutaminase on SDSPAGE patterns of wheat, soy, and barley proteins and their blends显示文摘 | BASMAN A KOKSEL H NG P | 2002 | Journal of Food Science2002，67，7： | 1 |
| 11 | Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle显示文摘 | Yalcin S Basman A | 2008 | International Journal of Food Science and Technology2008，43，9： | 1 |
| 12 | Quick-boiling noodle production by using infrared drying显示文摘 | BASMAN A YALCIN S | 2011 | Journal of Food Engineering2011，106，3： | 1 |
| 13 | Effects of increasing levels of transglutaminase on the rheologieal properties and bread quality characteristics of two wheat flours显示文摘 | Basman A Koksel H Ng P K | 2002 | European Food Research and Technology2002，215，5： | 1 |
| 14 | Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours显示文摘 | BASMAN A KOKSEL H NG P K W | 2002 | European Food Research and Technology2002，215，： | 1 |
| 15 | Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends显示文摘 | BASMAN A KOKSEL H NG P K W | 2002 | Journal of Food Science2002，67，： | 1 |
| 16 | Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours 显示文摘 | Basman A Koksel H Perry K W N | 2002 | European Food Research and Technology2002，215，： | 1 |
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