Strength Enhancement by Addition of Microbial Transglutaminase during Chinese Noodle Processing.
Open Access
- 1 January 1996
- journal article
- Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
- Vol. 43 (5) , 598-602
- https://doi.org/10.3136/nskkk.43.598
Abstract
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