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Effect of transglutaminase cross‐linking on the structure and emulsification performance of heated black bean protein isolate

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Yue San, Yuejiao Xing, Bailiang Li, Li Zheng
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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