Prospects for the use of transglutaminase enzyme in the technology of whipped flour semi-finished product

Publikationsart: Beiträge in Monografien, Sammelwerken, Schriftenreihen
Titel: Prospects for the use of transglutaminase enzyme in the technology of whipped flour semi-finished product
Medien: Improvement of whipped flour semi-finished product technology with the use of gelatin and transglutaminase enzyme, UDC 664.002.35: 613.29. Kharkiv
Autoren: Prof. Dr. Iryna Smetanska
Herausgeber: Ministry of Education and Science of Ukraine
Seiten: 36-43
Veröffentlichungsdatum: 26.03.2024
Zitation: Smetanska, Iryna (2024): Prospects for the use of transglutaminase enzyme in the technology of whipped flour semi-finished product. Improvement of whipped flour semi-finished product technology with the use of gelatin and transglutaminase enzyme, UDC 664.002.35: 613.29. Kharkiv, S. 36-43.