Effect of transglutaminase on physicochemical properties of set-style yogurt

International Journal of Food Properties

Volumn 11, Issue 1, 2008, Pages 196-205

  Oner, Z ^a   Karahan, A G ^a   Aydemir, S ^b   Aloglu, H Sanlidere ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b Enka Milk Factory   (Turkey)

Author keywords

Gel strength; Syneresis; Transglutaminase; Yogurt

Indexed keywords

CHEMICAL PROPERTIES; ENZYMES; FERMENTATION; PH EFFECTS; PHYSICAL PROPERTIES;

GEL STRENGTH; PASTEURIZED MILK;

FOOD PROCESSING;

EID: 40249117535     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701286346     Document Type: Article

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