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

✍ Scribed by Jin-Shui Wang; Mou-Ming Zhao; Xiao-Quan Yang; Yue-Ming Jiang; Cui Chun

• Book ID: 113627396
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 158 KB
• Volume: 21
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2006.03.006