Application of the microbial transglutaminase on soybean protein industry
碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === This study aimed to investigate the effect of microbial TGase (MTGase) on the texture of packed tofu and the possibility of using MTGase as coagulant. The highest water holding capacity was 77.5% from commercial tofu, while that of with 0.5% TG-B (46-76 U/g), 0....
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85219898611396032089 |