SALMENKALLIO-MARTTILA M, ROININEN K, AUTIO K. Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread. AFSci [Internet]. 2004Jan.1 [cited 2024Apr.16];13(1-2):138-50. Available from: https://journal.fi/afs/article/view/5782