Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels
| Autor: | Partanen, R., Autio, K., Myllärinen, P., Lille, M., Buchert, J., Forssell, P. |
|---|---|
| Zdroj: | In International Dairy Journal 2008 18(4):414-421 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect