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1 Ergebnisse
1
High-set curdlan emulsion gel fortified by transglutaminase..:
Choi, Minji
;
Choi, Hyun Woo
;
Jo, Myeongsu
..
Food Hydrocolloids. 154 (2024) - p. 110063 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110063
RT Journal T1
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110063&Exemplar=1&LAN=DE A1 Choi, Minji A1 Choi, Hyun Woo A1 Jo, Myeongsu A1 Hahn, Jungwoo A1 Choi, Young Jin PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 154 SP 110063 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110063 DO https://doi.org/10.1016/j.foodhyd.2024.110063 SF ELIB - SuUB Bremen
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