Effect of microbial transglutaminase on the mechanical properties of gels obtained from cooked crabmeat

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...

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書目詳細資料
Main Authors:	Hernández-Robledo, Verónica, Uresti-Marín, Rocío M, Martínez-Maldonado, Miguel Ángel, Velazquez, Gonzalo
格式:	Online
語言:	spa
出版:	Universidad Autónoma de Tamaulipas 2015
在線閱讀:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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