Protein cross -linking in food by microbial transglutaminase (MTGase) and its application and usefulness in food industry

dc.contributor.author	Marapana, R.A.U.J.	en_US
dc.contributor.author	Jiang, B.	en_US
dc.date.accessioned	2012-04-10T06:47:59Z
dc.date.available	2012-04-10T06:47:59Z
dc.date.issued	2004	en_US
dc.identifier.citation	Tropical Agricultural Research and Extension7pp.49-61	en_US
dc.identifier.uri	http://dl.nsf.ac.lk/handle/1/8156
dc.publisher	Faculty of Agriculture, University of Ruhuna. Kamburupitiya	en_US
dc.subject	Food Technology	en_US
dc.subject	Protein cross - linking	en_US
dc.subject	Microbial transglutaminase	en_US
dc.subject	MTGase application	en_US
dc.subject	Food processing	en_US
dc.subject	Food industry	en_US
dc.subject	Meat products	en_US
dc.subject	Fish products	en_US
dc.subject	Dairy products	en_US
dc.subject	Soy products	en_US
dc.subject	Baked products	en_US
dc.subject	Noodles	en_US
dc.title	Protein cross -linking in food by microbial transglutaminase (MTGase) and its application and usefulness in food industry	en_US
dc.type	Article	en_US