Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate
M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S.K. Sathe, T. SoedaVolume:
63
Year:
2003
Language:
english
DOI:
10.1016/s0309-1740(02)00070-0
File:
PDF, 553 KB
english, 2003