Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08146.x/fullpdf
Reference17 articles.
1. Purification and characteristics of a novel transglutaminase derived from microorganisms.
2. Polymerization of meat and soybean proteins by human placental calcium-activated factor XIII
3. Food Proteins
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