Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/3170
Title: Enzymatic modification of amadumbe flour for gluten-free applications
Authors: Manhivi, Vimbainashe Edina 
Issue Date: 2018
Abstract: 
The production of gluten-free bread from gluten-free flours remains a technological challenge. Different strategies have been employed to improve the dough rheological properties. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. In this study gluten-free amadumbe flour was modified using single and optimised multiple crosslinking enzyme systems for the impr...
Description: 
Submitted in fulfillment of the academic requirement for the degree Doctor of Food Science and Technology, Durban University of Technology, Durban, South Africa, 2018.
URI: http://hdl.handle.net/10321/3170
DOI: https://doi.org/10.51415/10321/3170
Appears in Collections:Theses and dissertations (Applied Sciences)

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