Effect of transglutaminase addition on the quality of brown rice cake

doi:10.13995/j.cnki.11-1802/ts.022828

WANG Le, BAO Nasha, JING Zhengyu, ZHAO Jianwei, ZHOU Xing, TIAN Yaoqi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 174-180.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 174-180. DOI: 10.13995/j.cnki.11-1802/ts.022828

Effect of transglutaminase addition on the quality of brown rice cake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 174-180 https://doi.org/10.13995/j.cnki.11-1802/ts.022828

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Received	Published
2019-11-18	2020-03-15
Issue Date
2020-04-10

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