Blar i NTNU Open på tidsskrift "Food Biophysics"
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Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Porperties of Crayfish Protein Gels
(Journal article; Peer reviewed, 2017)Functional and bioactive properties of crayfish meat convert their surpluses in an excellent alternative for the development of food products. Thus, protein dispersions were subjected to a thermal treatment, obtaining a ...