Microbial Transglutaminase and ?-(?-Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05661.x/fullpdf
Reference37 articles.
1. Purification and characteristics of a novel transglutaminase derived from microorganisms.
2. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.
3. Transglutaminases
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