Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)

Author: Kudre Tanaji   Benjakul Soottawat  

Publisher: Springer Publishing Company

ISSN: 1557-1858

Source: Food Biophysics, Vol.8, Iss.4, 2013-12, pp. : 240-249

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