Effects of transglutaminase-induced cross-linking on properties of fish gelatin–nanoclay composite film
- 26 September 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 114 (1), 180-189
- https://doi.org/10.1016/j.foodchem.2008.09.057
Abstract
No abstract availableKeywords
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