☆ 4.6 Article

Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase

JOURNAL OF FOOD SCIENCE (2010)

Journal

JOURNAL OF FOOD SCIENCE

Volume 63, Issue 2, Pages 248-252

Publisher

Wiley

DOI: 10.1111/j.1365-2621.1998.tb15719.x

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Food Science & Technology

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