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eNauka >  Results >  Improvement of Pumpkin Oil Cake Protein Gelation Properties Through Enzymatic Polymerization with Transglutaminase
Title: Improvement of Pumpkin Oil Cake Protein Gelation Properties Through Enzymatic Polymerization with Transglutaminase
Authors: Popović, Ljiljana  ; Vaštag, Žužana; Popović, Senka  ; Peričin, Draginja ; Krimer-Malešević, Vera
Issue Date: 2013
Publication: 4th International Conference-Research People and Actual Tasks on Multidisciplinary Sciences
ISSN: 1313-7735 Search Idenfier
Publisher: Bulgarian National Multidisciplinary Scientific Network of the Professional Society for Research Work, Bugarska
Type: Conference Paper
Collation: vol. 2 str. 148-152
URI: https://enauka.gov.rs/handle/123456789/476633
URL: http://conf.bionetsyst.com/
Metadata source: Migrirano iz RIS podataka
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