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
Profundice en los temas de investigación de 'Effect of transglutaminase cross-linking in protein isolates from a mixture of Two Quinoa varieties with chitosan on the physicochemical properties of edible films'. En conjunto forman una huella única.