Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

International Journal of Dairy Technology

Volumn 73, Issue 3, 2020, Pages 578-584

  Al, Merve ^a   Ersöz, Fatma ^a   Özaktaş, Tuğba ^b   Türkanoğlu Özçelik, Aysun ^a   Küçükçetin, Ahmet ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Enzyme concentration; Ice cream; Physicochemical properties; Recombinant MTGase

Indexed keywords

EID: 85082047508     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12707     Document Type: Article

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