Work

Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions

Year: 1994

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1994.tb08146.x

Authors: HIROKO SAKAMOTO, YOSHIYUKI KUMAZAWA, MASAO MOTOKI

Institution: Ajinomoto (Japan)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2084226239

FWCI: 10.95

Cites: 16

Cited by: 198

Related to: 10