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...
Сохранить в:
| Главные авторы: | , , , |
|---|---|
| Формат: | Online |
| Язык: | spa |
| Опубликовано: |
Universidad Autónoma de Tamaulipas
2015
|
| Online-ссылка: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Ваш комментарий будет первым!
