Optimization of microbial transglutaminase activity in ice cream using response surface methodology

Published 2010 View Full Article

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Title
Optimization of microbial transglutaminase activity in ice cream using response surface methodology
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 1, Pages 29-34
Publisher
Elsevier BV
Online
2010-06-26
DOI
10.1016/j.lwt.2010.06.013

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