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1 Ergebnisse
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Application of Transglutaminase Crosslinked Whey Protein–Pe..:
Cristian Aarón Dávalos-Saucedo
;
Giovanna Rossi-Márquez
;
Carlos Regalado-González
..
https://dx.doi.org/10.3390/coatings8120438. , 2018
Link:
https://doi.org/10.3390/coatings8120438
RT Journal T1
Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2079-6412_8_12_438_&Exemplar=1&LAN=DE A1 Cristian Aarón Dávalos-Saucedo A1 Giovanna Rossi-Márquez A1 Carlos Regalado-González A1 Maritza Alonzo-Macías A1 Prospero Di Pierro PB Multidisciplinary Digital Publishing Institute YR 2018 K1 egg K1 edible coating K1 whey protein isolate (WPI) K1 pectin K1 transglutaminase JF https://dx.doi.org/10.3390/coatings8120438 LK http://dx.doi.org/https://doi.org/10.3390/coatings8120438 DO https://doi.org/10.3390/coatings8120438 SF ELIB - SuUB Bremen
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