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Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusEffects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems
ArticleAbstract: Reformulation of traditional food systems to introduce new ingredients may change their structure anPalabras claves:Enzymatic modification, Soybean protein, starchAutores:Cristina M. Rosell, Ribotta P.D.Fuentes:scopus