Published in
Elsevier, LWT - Food Science and Technology, (113), p. 108291, 2019
DOI: 10.1016/j.lwt.2019.108291
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Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
Journal article published in 2019 by
Natália Caldeira de Carvalho,
Tássia Batista Pessato,
Fernanda Negrão,
Marcos Nogueira Eberlin 
,
Jorge Herman Behrens,
Ricardo de Lima Zollner,
Flavia Maria Netto
,
Jorge Herman Behrens,
Ricardo de Lima Zollner,
Flavia Maria Netto
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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