Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase

出版年份 2016 全文链接

标题

作者

关键词

Transglutaminase, Kidney bean proteins, Preheating, Functional properties

出版物

Volume 65, Issue -, Pages 816-822

出版商

Elsevier BV

发表日期

2015-09-12

DOI

10.1016/j.lwt.2015.09.019

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