Interplay between transglutaminase treatment and changes in digestibility of dietary proteins

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Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

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Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking

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Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures*1

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