The effect of transglutaminase on the rheological properties of yogurt

Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

Volumn 12, Issue 2, 2011, Pages 185-196

  Aprodu, Iuliana ^a   Gurau, Gabriela ^a   Ionescu, Aurelia ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Rheological behavior; Syneresis; Thixotropy; Transglutaminase; Yogurt

Indexed keywords

RHEOLOGICAL BEHAVIORS; SYNERESIS; THIXOTROPY; TRANSGLUTAMINASES; YOGURT;

CENTRIFUGATION; DAIRY PRODUCTS; ENZYMES; SHEAR DEFORMATION;

RHEOLOGY;

EID: 80053466008     PISSN: 1582540X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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