Effect of Transglutaminase Treatment on the Glass Transition of Soy Protein
Author:
Affiliation:
1. Food Research and Development Laboratories, Ajinomoto Company, Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9911500
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1. Calorimetric study of the glass transition occuring in fructose solutions
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