Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|7|1583-1588

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.7, 2015-07, pp. : 1583-1588

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