Physical properties of yoghurt manufactured with milk whey and transglutaminase

LWT

Volumn 42, Issue 1, 2009, Pages 239-243

  Gauche, C ^a   Tomazi, T ^a   Barreto, P L M ^a   Ogliari, P J ^a   Bordignon Luiz, M T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Milk whey; Rheology; Texture; Transglutaminase; Yoghurt

Indexed keywords

DAIRY PRODUCTS; TEXTURES;

ENZYMATIC REACTION; FERMENTATION PROCESS; LIQUID MILKS; MICROBIAL TRANSGLUTAMINASE; MILK PROTEIN; MILK WHEY; RHEOLOGICAL BEHAVIOUR; SYNAERESIS; TRANSGLUTAMINASES; YOGURT;

PROTEINS;

STREPTOMYCES; STREPTOMYCES MOBARAENSIS;

EID: 52949105724     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.023     Document Type: Article

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