Improvement of canola protein gelation properties through enzymatic modification with transglutaminase

Published 2007 View Full Article

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Title
Improvement of canola protein gelation properties through enzymatic modification with transglutaminase
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 1, Pages 128-138
Publisher
Elsevier BV
Online
2007-02-05
DOI
10.1016/j.lwt.2007.01.011

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