Using crosslinking enzymes to improve textural and other properties of food

Johanna Buchert*, Emilia Selinheimo, Kristiina Kruus, Maija Liisa Mattinen, Raija Lantto, Karin Autio

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

28 Citations (Scopus)
Original languageEnglish
Title of host publicationNovel Enzyme Technology for Food Applications
EditorsRobert A. Rastall
PublisherElsevier Ltd.
Pages101-139
Number of pages39
ISBN (Print)9781845691325
DOIs
Publication statusPublished - 1 Jan 2007
MoE publication typeA3 Part of a book or another research book

Cite this

Buchert, J., Selinheimo, E., Kruus, K., Mattinen, M. L., Lantto, R., & Autio, K. (2007). Using crosslinking enzymes to improve textural and other properties of food. In R. A. Rastall (Ed.), Novel Enzyme Technology for Food Applications (pp. 101-139). Elsevier Ltd.. https://doi.org/10.1533/9781845693718.2.101