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      TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY

      Author(s): , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Reviews International
      Publisher: Informa UK Limited

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          Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

          S.E. FAYLE, J.A. GERRARD, S. KAVALE … (1998)
          Article 0 comments Cited 31 times – based on 0 reviews     Review now
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            Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms.

            Masahiko NONAKA, Haruo Tanaka, Atsusi OKIYAMA … (1989)
            Article 0 comments Cited 30 times – based on 0 reviews     Review now
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              Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

              Chiya Kuraishi, Jiro Sakamoto, KATSUTOSHI YAMAZAKI … (1997)
              Article 0 comments Cited 30 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Reviews International
                Abbreviated Title: Food Reviews International
                Publisher: Informa UK Limited
                ISSN (Print): 8755-9129
                ISSN (Electronic): 1525-6103
                Publication date Created: February 04 2001
                Publication date (Print): February 04 2001
                Volume: 17
                Issue: 2
                Pages: 221-246
                Article
                DOI: 10.1081/FRI-100001258
                SO-VID: 19716ec7-5ccf-405e-af6e-69a5713e235d
                Copyright © © 2001
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