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...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad Autónoma de Tamaulipas
2015
|
| オンライン･アクセス: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/751 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
