The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR
Crossref DOI link: https://doi.org/10.1007/s11947-015-1618-5
Published Online: 2015-10-11
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Stangierski, Jerzy
Baranowska, Hanna Maria
License valid from 2015-10-11