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Selected Works of Addo Kwaku
Presentation
Effect of Enzyme-hydrolyzed Gluten and Microbial Transglutaminase Treatment on the Gelation and Emulsifying Properties of Myofibrillar Protein and the Texture and Cooking Yield of Pork Frankfurters
68th Annual Meeting of the Institute of Food Technologists (2007)
  • Addo Kwaku, Prairie View A&M University
Disciplines
Publication Date
2007
Location
Chicago, IL
Citation Information
Addo Kwaku. "Effect of Enzyme-hydrolyzed Gluten and Microbial Transglutaminase Treatment on the Gelation and Emulsifying Properties of Myofibrillar Protein and the Texture and Cooking Yield of Pork Frankfurters" 68th Annual Meeting of the Institute of Food Technologists (2007)
Available at: http://works.bepress.com/addo-kwaku/9/