| Autor: |
Seguro, Katsuya, Kumazawa, Yoshiyuki |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Mar/Apr95, Vol. 60 Issue 2, p305, 7p, 2 Black and White Photographs, 15 Graphs |
| Abstrakt: |
Investigates microbial transglutaminase and epsilon-(gamma-glutamyl)lysine crosslink effects on elastic properties of surimi-based products particularly kamaboko gels. Increases in breaking strength without decline in deformation; Instrumental assessment of jelly strength; Relationship between crosslink content and gel properties. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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