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Journal: Foods, 2023
Volume: 12
Number: 2029

Article: Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling
Authors: by Yan Zhang and Sam K.C. Chang
Link: https://www.mdpi.com/2304-8158/12/10/2029

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