Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1477-1481

  Şanli, Tuba ^a   Sezgin, Emel ^a   Deveci, Orgun ^a   Şenel, Ebru ^a   Benli, Mehlika ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Acid gels; Cross linking; Microstructure; Sensory properties; Transglutaminase; Yoghurt

Indexed keywords

EID: 79954989959     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.028     Document Type: Article

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