Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk;Utjecaj tretmana transglutaminazom na fizikalno-kemijska i reološka svojstva te topivost sladoleda od kozjeg mlijeka

Mljekarstvo

Volumn 68, Issue 2, 2018, Pages 126-138

  Aloğlu, Hatice Şanlidere ^a   Özcan, Yilmaz ^a   Karasu, Salih ^b   Çetin, Bayram ^a   Sağdiç, Osman ^b  

^a KIRKLARELI UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Goat s milk ice cream; Rheological properties; Transglutaminase

Indexed keywords

EID: 85044817544     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: 10.15567/mljekarstvo.2018.0206     Document Type: Article

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