Effect of cross-linking with transglutaminase on the heat stability and some functional characteristics of sodium caseinate

Author: Flanagan J.   Gunning Y.   FitzGerald R.J.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.3, 2003-01, pp. : 267-274

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