Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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3. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation;Chin;Meat Science,2009
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