Protein cross -linking in food by microbial transglutaminase (MTGase) and its application and usefulness in food industry

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dc.contributor.authorMarapana, R.A.U.J.en_US
dc.contributor.authorJiang, B.en_US
dc.date.accessioned2012-04-10T06:47:59Z
dc.date.available2012-04-10T06:47:59Z
dc.date.issued2004en_US
dc.identifier.citationTropical Agricultural Research and Extension7pp.49-61en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/8156
dc.publisherFaculty of Agriculture, University of Ruhuna. Kamburupitiyaen_US
dc.subjectFood Technologyen_US
dc.subjectProtein cross - linkingen_US
dc.subjectMicrobial transglutaminaseen_US
dc.subjectMTGase applicationen_US
dc.subjectFood processingen_US
dc.subjectFood industryen_US
dc.subjectMeat productsen_US
dc.subjectFish productsen_US
dc.subjectDairy productsen_US
dc.subjectSoy productsen_US
dc.subjectBaked productsen_US
dc.subjectNoodlesen_US
dc.titleProtein cross -linking in food by microbial transglutaminase (MTGase) and its application and usefulness in food industryen_US
dc.typeArticleen_US

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