Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,Food Animals
Reference46 articles.
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3. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation;Bönisch;Food Hydrocoll.,2007
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5. Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk;Domagala;Int. J. Food Prop.,2009
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