Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|11|2402-2410

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2402-2410

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