@inproceedings{d601ddd73cc54c55a05ee7d964baa041,
title = "Enzymatic modification of the chicken breast myofibril proteins: effects of an oxidative enzyme and transglutaminase on gelation and thermal stability",
keywords = "myofibrillar protein, protein modification, cross-linkimg, transglutaminase, laccase, gel formation, thermal behaviour",
author = "Raija Lantto and Eero Puolanne and Johanna Buchert and Karin Autio",
year = "2006",
language = "English",
isbn = "3-905609-25-8",
pages = "379--382",
booktitle = "Proceedings of the 4th International Symposium on Food Rheology and Structure",
note = "4th International Symposium on Food Rheology and Structure, ISFRS 2006, ISFRS 2006 ; Conference date: 19-02-2006 Through 23-02-2006",
}