Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein

Published 2019 View Full Article

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Title
Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 115, Issue -, Pages 108436
Publisher
Elsevier BV
Online
2019-07-24
DOI
10.1016/j.lwt.2019.108436

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