Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology
In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro Accessories - Gloves techniques lead to decreased quality of mercantile wheat, actally flour.The application of improvers can optimise the quality of substandard wheat flour.This paper focuses to systematic analysis of indi