Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction

Autoria(s): Wang JS; Zhao MM; Yang XQ; Jiang YM; Chun C
Data(s)

2007
Identificador

http://ir.scbg.ac.cn/handle/344003/1035

http://www.irgrid.ac.cn/handle/1471x/15119
Fonte

Wang JS； Zhao MM； Yang XQ； Jiang YM； Chun C .Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction,Food Hydrocolloids,2007,21(2):174-179
Tipo

期刊论文
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