# Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs

> Research article (Innovative Food Science & Emerging Technologies, 2022) · cited 76× · AI/ML

**Wikidata**: [openalex:W4292261150](https://www.wikidata.org/wiki/openalex:W4292261150)  
**Source**: https://4ort.xyz/entity/effects-of-transglutaminase-and-cooking-method-on-the-physicochemical-characteristics-of-3d-printable-meat-analogs