Improvement of the pH-solubility profile of sodium caseinate by using Ca2+-independent microbial transglutaminase with gelatin
- 29 July 1997
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (3) , 347-349
- https://doi.org/10.1016/s0268-005x(97)80065-3
Abstract
No abstract availableKeywords
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