COMPARINGTHE EFFECT OF MICROBIAL TRANSGLUTAMINASE ON RHEOLOGICAL PROPERTIES OF DIFFERENT FISH PASTE. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 3, p. 07–11, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/98. Acesso em: 14 aug. 2026.