The effect of transglutaminase as a binding agent in mixture of meat and non-meat gels on water holding properties at different cooking conditions
Open Access
|Dec 2016DOI: https://doi.org/10.4038/tare.v19i3-4.5361 | Journal eISSN: 1391-3646
Language: English
Page range: 297 - 304
Published on: Dec 27, 2016
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2016 R. A. U. J. Marapana, S. A. Senanayaka, P. R. D. Perera, Bo Jiang, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.