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18篇 您的检索式：作者名="Toiguchi"

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		题名	作者	年代	出处	被引量
	1	Retort- resistant yofu prepared by incubation with microbial tyansglutaminase显示文摘	MASAHIKO N SAKAMOTO H TOIGUCHI S	1996	Food Hydrocoiloids1996，10，：	1
	2	Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture显示文摘	SAKAMOTO H KUMAZAWA Y TOIGUCHI S	1995	Journal of Food Science1995，60，2：	1
	3	Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture显示文摘	Hiroko Sakamoto Yoshiyuki Kumazawa Seiichiro Toiguchi		0，，60：	1
	4	Retort - resistanttofu prepared by incubation with microbial transglutaminase 显示文摘	Nonaka M Sakamoto H Toiguchi S	1996	Food Hydrocolloids1996，10，1：	1
	5	Changes caused by microbial transglutaminase on physical proper- ties of thermally induced soy protein gels 显示文摘	Nonaka M Toiguchi S Sakamoto H	1994	Food Hydrocolloids1994，，8：	1
	6	Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase 显示文摘	MONAKA M SAKAMOTO H TOIGUCHI S	1992	Food Science1992，57，5：	1
	7	Retort-resis- tant tofu prepared by incubation with microbial transgluta- minase显示文摘	M Nonaka H Sakamoto S Toiguchi	1996	Food Hydrocolloids1996，10，1：	1
	8	Retort resistant tofu prepared by incubation with microbial transglutaminase显示文摘	Nonaka M Sakamoto H Toiguchi S	1996	Food Hydrocolloids1996，，10：	1
	9	Retort-resistant to- fu prepared by incubation with microbial transglutaminase显示文摘	Nonaka M Sakamoto H Toiguchi S	1996	Food Hydrocolloids1996，，10：	1
	10	Retort- resistant tofu prepared by incubation with microbial transglutaminase 显示文摘	M Nonaka H Sakamoto S Toiguchi	1996	Food Hydrocolloids1996，10，1：	1
	11	Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture显示文摘	Sakamoto H Kumazawa Y Toiguchi S	1995	Journal of Food Science1995，60，2：	1
	12	Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels 显示文摘	Nonaka M Toiguchi S Sakamoto H	1994	Food Hydrocolloids1994，，8：	1
	13	Studies on the function of microbial transglutaminase for food processing Ⅱ:effect of microbial transglutaminase on the texture o gel prepared from skuetoudera surimi显示文摘	Soeda T Sakai T Toiguchi S	1997	J Jap Soc Food Sci Technol1997，43，12：	1
	14	Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture显示文摘	Sakamoto H Kumazawa Y Toiguchi S	1995	J Food Sci1995，60，2：	1
	15	Retort-resistant Tofu prepared by incubation with microbial transglutaminase显示文摘	Nonaka M Sakamoto H Toiguchi S	1996	Food Hydroeolloids1996，10，：	1
	16	Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels显示文摘	NONAKA M TOIGUCHI S SKAMOTO H	1994	Food Hydrocolloids1994，8，1：	1
	17	Retort-resistant tofu prepared by incubation with microbial transglutamlnase显示文摘	Nonaka M Sakamoto H Toiguchi S	1996	Food HydroeoUoids1996，10，1：	1
	18	Retort-resistant tofu prepared by incubation with microbial transglutaminase显示文摘	Masahiko Nonaka Hiroko Sakamoto Seiichiro Toiguchi Keiko Yamagiwa Takahiko Soeda Masao Motoki	2009	Food Hydrocolloids2009，，1：	1

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