Caseinate–gelatin and caseinate‐hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties

Publisher: John Wiley & Sons Inc

E-ISSN: 1097-0010|95|14|2981-2988

ISSN: 0022-5142

Source: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.14, 2015-11, pp. : 2981-2988

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Abstract