Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase
- 20 July 2012
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 30 (1), 419-427
- https://doi.org/10.1016/j.foodhyd.2012.07.008
Abstract
No abstract availableKeywords
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