| http://www.w3.org/ns/prov#value | - Water may be added prior to, concurrently or after addition of the amino acid and transglutaminase to produce a dough which may be utilized to prepare a foodstuff such as bread or a noodle product. [0037] Transglutaminase and the amino acid selected from lysine, transglutaminase and a combination thereof may be added to flour compositions concurrently or may be added sequentially without departing
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