As a natural food additive, transglutaminase (TG) has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery.
转谷氨酰胺酶(TG)作为一种天然添加剂，由于其特殊的结构特点和功能特性而应用在烘焙食品中，是相对较新的研究发现。
Since bakery patisserie and chocolate are three specific sectors we conduct three different research programmes.
由于面包，糕点和巧克力制作是不同的领域，我们进行了三个不同的研究项目。
Since bakery patisserie and chocolate are three specific sectors we conduct three different research programmes.
由于面包，糕点和巧克力制作是不同的领域，我们进行了三个不同的研究项目。
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