Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate

Title
Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 12-18
Publisher
Elsevier BV
Online
2012-04-26
DOI
10.1016/j.foodhyd.2012.04.012

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