Physicochemical properties of whole soybean curd prepared by microbial transglutaminase

Food Science and Biotechnology

Volumn 20, Issue 2, 2011, Pages 437-444

  Joo, Sung Il ^a   Kim, Ji Eun ^a   Lee, Sam Pin ^a  

^a Keimyung University   (South Korea)

Author keywords

Gelatin; Texture; Transglutaminase; Whole soybean curd

Indexed keywords

AFTER-HEAT TREATMENT; HARDNESS; PROTEINS; TEXTURES;

ENHANCED HARDNESS; GELATIN; MICROBIAL TRANSGLUTAMINASE; PROTEIN FRACTIONS; PROTEIN NETWORK; TEXTURAL PROPERTIES; TRANSGLUTAMINASES; WHOLE SOYBEAN CURD;

PHYSICOCHEMICAL PROPERTIES;

GLYCINE MAX;

EID: 79959739553     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0061-2     Document Type: Article

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