Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

✍ Scribed by Youling L. Xiong; Kingsley K. Agyare; Kwaku Addo

• Book ID: 116737359
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 343 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.02.005