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Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation
Lu, Xinyao, Hrynets, Yuliya, Pietrasik, Zeb, Betti, MirkoVolume:
82
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.04.031
Date:
September, 2017
File:
PDF, 1.06 MB
english, 2017