Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Food Science |
| Volume | 67 |
| Issue number | 2 |
| Pages (from-to) | 734-739 |
| ISSN | 0022-1147 |
| Publication status | Published - Mar 2002 |
- transglutaminase, chicken meat, functional properties, meat batters, protein network
Research areas
ID: 129737360