Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat
Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could i...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Online |
| Idioma: | spa |
| Publicado em: |
Universidad Autónoma de Tamaulipas
2015
|
| Acesso em linha: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
