Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction
- 1 April 2006
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 21 (2) , 174-179
- https://doi.org/10.1016/j.foodhyd.2006.03.006
Abstract
No abstract availableKeywords
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