✦ LIBER ✦
Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
✍ Scribed by Koo B. Chin; Mi Y. Go; Youling L. Xiong
- Book ID
- 116737562
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 549 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0309-1740
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