You have 0 Articles Left This Month. Register Today for Unlimited Access.
Shand, PJ, et al. 2008. Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels. Food Chemistry. 107:692-699.
From the March 3, 2008, Prepared Foods e-Flash
You have 0 complimentary articles left.
Register for free today to continue reading!
Already have an account? Sign in here.