CHANGES IN FUNCTIONAL PROPERTIES BY TRANSGLUTAMINASE CROSS LINKING AS A FUNCTION OF pH OF LEGUMES PROTEIN ISOLATE.

Autor:	Ali, Nahid Abdelraheem1, Ahmed, Salma Hashim2, Mohamed, Elshazali Ahmed2, Ahmed, Isam A. Mohamed2, Babiker, Elfadil E.2
Zdroj:	Innovative Romanian Food Biotechnology. Sep2010, Issue 7, p12-20. 9p. 7 Graphs.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu