Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization

• 31 October 1997
• journal article
• review article
• Published by Elsevier in Trends in Food Science & Technology
• Vol. 8  (10) , 334-339
• https://doi.org/10.1016/s0924-2244(97)01067-4

Abstract

Keywords

• ENZYME