# Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods

> Research article (Food Hydrocolloids, 2023) · cited 93× · AI/ML

**Wikidata**: [openalex:W4379390812](https://www.wikidata.org/wiki/openalex:W4379390812)  
**Source**: https://4ort.xyz/entity/modification-of-textural-attributes-of-potato-protein-gels-using-salts-polysaccharides-and-transglutaminase-development-