Academic Journal
Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar
| العنوان: | Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar |
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| المؤلفون: | Chang, Yung-Ho, Shiau, Sy-Yu, Chen, Fu-Bao, Lin, Fang-Ru |
| المصدر: | LWT - Food Science and Technology ; volume 44, issue 4, page 1107-1112 ; ISSN 0023-6438 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2011 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.lwt.2010.10.020 |
| الاتاحة: | http://dx.doi.org/10.1016/j.lwt.2010.10.020 https://api.elsevier.com/content/article/PII:S0023643810003762?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643810003762?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| رقم الانضمام: | edsbas.2BD00785 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.lwt.2010.10.020 |
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