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Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.

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Bibliographic Details
Title:	Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Authors:	Dos Santos M; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Ribeiro WO; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Monteiro JS; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil., Dos Santos BA; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil., Campagnol PCB; Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil., Pollonio MAR; School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil.
Source:	Foods (Basel, Switzerland) [Foods] 2023 Nov 23; Vol. 12 (23). Date of Electronic Publication: 2023 Nov 23.
Publication Type:	Journal Article
Journal Info:	Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database:	MEDLINE Ultimate

Description
ISSN:	2304-8158
DOI:	10.3390/foods12234226