Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced-Fat and Reduced-Sodium Pork Balls.

Sutti J, Sriwattana S, Chokumnoyporn N, Prinyawiwatkul W

DOI: 10.1155/ijfo/8105626
Published: 2026
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/8105626,
  title = {Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced-Fat and Reduced-Sodium Pork Balls.},
  author = {Sutti J and Sriwattana S and Chokumnoyporn N and Prinyawiwatkul W},
  year = {2026},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/8105626},
  url = {https://doi.org/10.1155/ijfo/8105626}
}

RIS

TY  - JOUR
TI  - Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced-Fat and Reduced-Sodium Pork Balls.
AU  - Sutti J
AU  - Sriwattana S
AU  - Chokumnoyporn N
AU  - Prinyawiwatkul W
PY  - 2026
JO  - International journal of food science
DO  - 10.1155/ijfo/8105626
UR  - https://doi.org/10.1155/ijfo/8105626
ER  -

APA

J, S., S, S., N, C., & W, P. (2026). Effects of Transglutaminase on the Texture and Consumer Acceptability of Reduced-Fat and Reduced-Sodium Pork Balls.. International journal of food science. https://doi.org/10.1155/ijfo/8105626

Source records

pubmed · retrieved 2026-11-10T09:07:55.928Z