Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels
Author:
Affiliation:
1. Department of Food Material Science, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
2. Product Innovation, DIL German Institute of Food Technology, Professor-von-Klitzing-Strasse 7, 49610 Quakenbrück, Germany
Funder
Forschungskreis der Ern??hrungsindustrie
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00102
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