The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran
Author:
Affiliation:
1. Ankara University; Agriculture Faculty; Dairy Technology Department; Diskapi; Ankara; Turkey
2. Ankara University; Science Faculty, Biology Department; Tandoğan; Ankara; Turkey
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference33 articles.
1. The effect of increasing dry matter content on physical properties of yoghurs;Atamer;Gıda,1986
2. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties;Bönisch;International Dairy Journal,2007
3. Emulsifying properties of milk proteins cross-linked with microbial transglutaminase;Faergamand;International Dairy Journal,1998
4. Transglutaminase: effect on instrumental and sensory texture of set style yoghurt;Faergamand;Milchwissenschaft,1999
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