Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

  1. Taghi Gharibzahedi, S.M.
  2. Koubaa, M.
  3. Barba, F.J.
  4. Greiner, R.
  5. George, S.
  6. Roohinejad, S.
Revue:
International Journal of Biological Macromolecules

ISSN: 1879-0003,  0141-8130

Année de publication: 2018

Volumen: 107

Pages: 2364-2374

Type: Révision

DOI: 10.1016/J.IJBIOMAC.2017.10.115 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus