Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels

Author： Uresti R.M.   Ramrez J.A.   Lopez-Arias N.   Vazquez M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.4, 2003-04, pp. : 551-556

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