The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt

Dairy Science and Technology

Volumn 94, Issue 3, 2014, Pages 297-309

  Romeih, Ehab A ^a   Abdel Hamid, Mahmoud ^a   Awad, Awad A ^a  

^a CAIRO UNIVERSITY   (Egypt)

Author keywords

Buttermilk; Fat free yogurt; Microstructure; Transglutaminase

Indexed keywords

MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

BUTTERMILK; ELECTROPHORETIC ANALYSIS; FAT-FREE YOGURT; HIGH MOLECULAR WEIGHT PROTEIN; MICROBIAL TRANSGLUTAMINASE; ORGANOLEPTIC PROPERTIES; TRANSGLUTAMINASES; WATER HOLDING CAPACITY;

DAIRY PRODUCTS;

EID: 84898986685     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0163-8     Document Type: Article

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