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Effect of Microbial Transglutaminase on Emulsion Capacity and Viscosity of Fish Miofibrial Proteins
Effect of Microbial Transglutaminase on Emulsion Capacity and Viscosity of Fish Miofibrial Proteins
2004
Fakhri Shahidi
Hashem Puorazrang
Sayed Ali Mortazavi
M Rahimzadeh
Keywords:
Tissue transglutaminase
Emulsion
Viscosity
Chemistry
Biochemistry
Food science
microbial transglutaminase
Correction
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