Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

by Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González
Published 2019-11-01