Authors: SOEDA T TOIGUCHI S MUMAZAWA T SAKAGUCHI S KUHARA C

Citation: T. Soeda et al., STUDIES ON THE FUNCTIONALITIES OF MICROBI AL TRANSGLUTAMINASE FOR FOOD-PROCESSING .2. EFFECTS OF MICROBIAL TRANSGLUTAMINASE ON THE TEXTURE OF GEL PREPARED FROM SUKETOUDARA-SURIMI, J JPN SOC F, 43(7), 1996, pp. 780-786