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Studies on the Functionalities of Microbial Transglutaminase for Food Processing. Part II. Effects of Microbial Transglutaminase on the Texture of Gel Prepared from Suketoudara Surimi.
SOEDA, Takahiko, TOIGUCHI, Seiichiro, MUMAZAWA, Toshiya, SAKAGUCHI, Shouji, KUHARA, ChihoVolume:
43
Year:
1996
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.43.780
File:
PDF, 949 KB
1996