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Improving of Gelling Capacity of Cooked Crab Meat Proteins:
Gabriela Nallely Trejo-Díaz
;
Miguel Ángel Martínez-Maldonado
;
Rocío M. Uresti-Marín
..
https://www.frontiersin.org/articles/10.3389/fnut.2021.675362/full. , 2021
Link:
https://doi.org/10.3389/fnut.2021.675362
RT Journal T1
Improving of Gelling Capacity of Cooked Crab Meat Proteins
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1940e43eeb604125bd841e4ba3fbef6c&Exemplar=1&LAN=DE A1 Gabriela Nallely Trejo-Díaz A1 Miguel Ángel Martínez-Maldonado A1 Rocío M. Uresti-Marín A1 Gonzalo Velazquez A1 José Alberto Ramírez PB Frontiers Media S.A. YR 2021 K1 crab meat K1 microbial transglutaminase K1 mixing K1 cutting K1 gelling K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2021.675362/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2021.675362 DO https://doi.org/10.3389/fnut.2021.675362 SF ELIB - SuUB Bremen
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