Published in
Elsevier, Ultrasonics Sonochemistry, (31), p. 590-597, 2016
DOI: 10.1016/j.ultsonch.2016.02.010
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Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment
Journal article published in 2016 by
Xin-Sheng Qin,
Shui-Zhong Luo,
Jing Cai,
Xi-Yang Zhong,
Shao-Tong Jiang,
Yan Zhao,
Zhi Zheng
This paper was not found in any repository, but could be made available legally by the author.
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