Improvement of the gel-forming and binding abilities of soybean protein by microbial transglutaminase and NaHSO3
碩士 === 國立海洋大學 === 食品科學系 === 89 === Abstract This study aimed to investigate the effects of Streptoverticillium ladakanum ATCC 27441 MTGase and NaHSO3 on the gel-forming and binding abilities of soybean proteins and the optimal conditions for the processing of soybean products. The gel-f...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06259397998023525075 |