Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction
- 1 May 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (3) , 483-488
- https://doi.org/10.1111/j.1365-2621.1995.tb09808.x
Abstract
No abstract availableKeywords
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