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	Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase
	Wu, Miaohong; He, Qingyan; Hong, Yongxiang; Wang, Shaoyun
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2016
卷号	65页码:816-822
关键词	Transglutaminase Preheating Kidney bean proteins Functional properties
ISSN号	0023-6438
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2896041
专题	福州大学
推荐引用方式 GB/T 7714	Wu, Miaohong,He, Qingyan,Hong, Yongxiang,et al. Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2016,65:816-822.
APA	Wu, Miaohong,He, Qingyan,Hong, Yongxiang,&Wang, Shaoyun.(2016).Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase.LWT-FOOD SCIENCE AND TECHNOLOGY,65,816-822.
MLA	Wu, Miaohong,et al."Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase".LWT-FOOD SCIENCE AND TECHNOLOGY 65(2016):816-822.

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