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Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking react
  • ISSN号：0268-005X
  • 期刊名称：Food Hydrocolloids
  • 时间：0
  • 页码：174-179
  • 语言：英文
  • 相关项目：变性程度、聚集状态与蛋白质酶解规律研究
作者： Wang, Jin-Shui|Yang, Xiao-Quan|Jiang, Yue-Ming|Zhao, Mou-Ming|Chun, Cui|
同期刊论文项目
变性程度、聚集状态与蛋白质酶解规律研究
期刊论文 36 获奖 6
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