Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference73 articles.
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5. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation;Bönish;Food Hydrocolloids,2007
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