Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin
Author:
Affiliation:
1. College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
Funder
Zhejiang Province Public Welfare Technology Application Research Project
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12405
Reference45 articles.
1. Structural characteristics of camel-bone gelatin by demineralization and extraction
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