![](/img/cover-not-exists.png)
Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria
Xing, Guangliang, Giosafatto, Concetta Valeria Lucia, Carpentieri, Andrea, Pasquino, Rossana, Dong, Mingsheng, Mariniello, LoredanaVolume:
134
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109200
Date:
August, 2020
File:
PDF, 3.25 MB
2020