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The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles
Ling-Yun Li, Azhar Mat Easa, Min-Tze Liong, Thuan-Chew Tan, Wan-Teck FooVolume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.07.017
File:
PDF, 1.03 MB
english, 2013