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2. Effect of microbial transglutaminase addition on some physical, chemical and sensory properties of goat's milk yogurt;Abdulqadr;Zanco Journal of Pure and Applied Sciences,2015
3. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase;Abou-Soliman;Food Science Technology,2017
4. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2011
5. Physical characteristics of set yoghurt made with altered casein to whey protein rations and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006