Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products

  1. Moreno, H.M.
  2. Pedrosa, M.M.
  3. Tovar, C.A.
  4. Borderías, A.J.
Livre:
Value-Addition in Food Products and Processing Through Enzyme Technology

ISBN: 9780323903769

Année de publication: 2021

Pages: 427-436

Type: Chapitre d'ouvrage

DOI: 10.1016/B978-0-323-89929-1.00020-2 GOOGLE SCHOLAR

Objectifs de Développement Durable