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Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species

✍ Scribed by Carlos Cardoso; Bernardo Ribeiro; Rogério Mendes

Book ID: 118050862
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 538 KB
Volume: 113
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.06.023

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