Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Journal of Food Science and Technology

Volumn 54, Issue 6, 2017, Pages 1616-1627

  Abou Soliman, Nagwa H I ^a   Sakr, Sally S ^b   Awad, Sameh ^c  

^a DESERT RESEARCH CENTER   (Egypt)

^b CAIRO UNIVERSITY   (Egypt)

^c Alexandria University   (Egypt)

Author keywords

Camel milk; Dairy ingredients; Microbial transglutaminase; Set type yogurt

Indexed keywords

DAIRY PRODUCTS; ELECTROPHORESIS; ENZYMES; PROTEINS; VISCOSITY;

CAMEL MILKS; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); RHEOLOGICAL PROPERTY; SENSORY PROPERTIES; SET-TYPE YOGURT; WATER HOLDING CAPACITY; WHEY PROTEIN CONCENTRATE;

DAIRIES;

EID: 85016135564     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2593-9     Document Type: Article

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