The effect of transglutaminase on the properties of milk gels and processed cheese

International Journal of Dairy Technology

Volumn 63, Issue 2, 2010, Pages 243-251

  De sá, Estela Mary Fernandes ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Cross linking; Milk gel; Processed cheese; Rennet coagulation; Transglutaminase

Indexed keywords

EID: 77953154027     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00568.x     Document Type: Article

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