Effect of walnut, microbial transglutaminase and storage time on the water and fat binding capacity of salt-free beef batters

Effect of walnut, microbial transglutaminase and storage time on the water and fat binding capacity of salt-free beef batters

Effect of walnut, microbial transglutaminase and storage time on the water and fat binding capacity of salt-free beef batters
S. Cofrades, A. Serrano, J. Ayo, J. Carballo, C. Ruiz-Capillas and F. Jiménez Colmenero