Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

Published 2007 View Full Article

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Title
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 2, Pages 692-699
Publisher
Elsevier BV
Online
2007-09-20
DOI
10.1016/j.foodchem.2007.08.095

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