Jang, H. S., Lee, H. C., & Chin, K. B. (2015). Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values. Korean J Food Sci Anim Resour.
Chicago Stili AlıntıJang, Ho Sik, Hong Chul Lee, ve Koo Bok Chin. "Evaluation of Porcine Myofibrillar Protein Gel Functionality As Affected By Microbial Transglutaminase and Red Bean [Vignia Angularis] Protein Isolate At Various PH Values." Korean J Food Sci Anim Resour 2015.
MLA AlıntıJang, Ho Sik, Hong Chul Lee, ve Koo Bok Chin. "Evaluation of Porcine Myofibrillar Protein Gel Functionality As Affected By Microbial Transglutaminase and Red Bean [Vignia Angularis] Protein Isolate At Various PH Values." Korean J Food Sci Anim Resour 2015.