Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

British Food Journal

Volumn 113, Issue 9, 2011, Pages 1147-1172

  Lim, Ting Jin ^a   Easa, Azhar Mat ^a   Karim, Abdul Alias ^a   Bhat, Rajeev ^a   Liong, Min Tze ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Dairy products; Food products; Maltodextrin; Microbial transglutaminase; Response surface methodology; Soy cream cheese; Soy protein isolate

Indexed keywords

GLYCINE MAX;

EID: 79955033486     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701111174587     Document Type: Article

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