Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-172244-95148
Reference108 articles.
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4. https://doi.org/10.1016/j.foodchem.2016.03.096
5. 3. Ando, H., Adachi, M., Umeda, K., Matsuura, A., Nonaka, M., Uchio, R., Tanaka, H., Motoki, M. (1989). Purification and characteristics of a novel transglutaminase derived from microorganisms. Agricultural and Biological Chemistry, 53(10), 2613-2617.
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