id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5782	SALMENKALLIO-MARTTILA, M.; ROININEN, K.; AUTIO, K.	Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread	2004	13	.pdf	application/pdf	6459	374	68	Key words: baking, oat bread, microstructure, gluten, transglutaminase, descriptive sensory analysis Introduction Whole grains are important sources of dietary fiber and other compounds of interest in disease prevention (Slavin et al. 1999). Five different recipes with different water, transglutaminase, and gluten contents were used to bake oat breads (Table 1).	cache/afs-5782.pdf	txt/afs-5782.txt