Effect of transglutaminase cross-linking in protein isolates from a mixture of Two Quinoa varieties with chitosan on the physicochemical properties of edible films
Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan VicenteMéndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González
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