Marapana, RAUJ; Senanayaka, SA; Perera, PRD; Jiang, Bo
(Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2016)
The influence of cooking methods (water bath, retort, and microwave) on the binding and water holding proper ties of mixed pork/casein gels with (2.5 or 5 g kg-1) or without (control) microbial transglutaminase (MTGase) ...