Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by Transglutaminase
- 1 October 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (8), E398-E404
- https://doi.org/10.1111/j.1365-2621.2004.tb09902.x
Abstract
No abstract availableKeywords
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