TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2006.00042.x/fullpdf
Reference167 articles.
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3. Identification of gln726 in nidogen as the amine acceptor in transglutaminase-catalyzed cross-linking of laminin-nidogen complexes;AESCHLIMANN;J. Biol. Chem,1992
4. Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase;AHN;J. Food Sci,2005
5. Effects of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes;AN;Food Sci. Biotechnol,2005
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