Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

Article

Abstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. In

Palabras claves:

Electrophoresis, pea, proteins, Rice, Transglutaminase

Autores:

Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.

Fuentes:

scopus