The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00640-6.pdf
Reference35 articles.
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3. De Jong GAH, Wijngaards G, Koppelman SJ. Transglutaminase inhibitor from milk. J. Food Sci. 68: 820–825 (2003)
4. Domagała J, Sady M, Grega T, Najgebauer-Lejko D. Changes in texture of yoghurt from goat’s milk modified by transglutaminase depending on pH of the milk. Biotech. Anim. Husbandry 23: 171–178 (2007)
5. Domagała J, Wszołek M, Tamime AY, Kupiec-Teahan B. The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat’s milk yoghurt during the storage period. Small Rum. Res. 112: 154–161 (2013)
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