Effect of deacetylated konjac glucomannan on quality characteristics of transglutaminase cross-linking soybean protein isolate gels

YANG Yue, QIN Xiaoli, ZHAO Qi, ZENG Zhilong, WANG Haoyuan, LIU Xiong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 278-284.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 278-284. DOI: 10.13995/j.cnki.11-1802/ts.037320

Effect of deacetylated konjac glucomannan on quality characteristics of transglutaminase cross-linking soybean protein isolate gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(16): 278-284 https://doi.org/10.13995/j.cnki.11-1802/ts.037320

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