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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Food ChemistryNutritionEngineeringBiochemistrySausage TextureAnimal NutritionNatural SciencesBiotechnologyFeed AdditiveTransglutaminase ImprovesAlternative Protein SourceProtein EngineeringPoultry ScienceMilk ProteinsFood TechnologyBiomolecular Engineering