Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-012-0092-3.pdf
Reference34 articles.
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3. Buchert J, Cura DE, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K (2010) Crosslinking food proteins for improved functionality. Ann Rev Food Sci Technol 1:113–138
4. Dimassi O, Neidhart S, Carle R, Mertz L, Migliore G, Mane-Bielfeldt A, Zarate AV (2005) Cheese production potential of milk of Dahlem Cashmere goats from a rheological point of view. Small Rumin Res 57:31–36
5. Domagala J, Sady M, Grega T, Najgebauer-Lejko D (2007) Changes in texture of yoghurt from goats milk modified by transglutaminase depending on pH of the milk. Biotechnol Anim Husb 23:171–178
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