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Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour.

Huang G, McClements DJ, Zhao J, Jin Z, Chen L. Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour. Food Chem. 2025 Jul 01; 479:143824.

View in: PubMed