Effect of Transglutaminase Cross-Linked Rapeseed Protein on Cake Quality
The present study aimed to investigate the feasibility of replacing egg white protein by rapeseed protein cross-linked by transglutaminase (TG) at different percentages (0%, 25%, 50% and 75%) in the making of baked foods. Herein, the effectiveness of the application of TG-crosslinked rapeseed protei...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-007.pdf |
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