Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)261-268
Number of pages8
JournalFood Biophysics
Volume12
Publication statusPublished - 2017
Peer-reviewedYes

External IDs

Scopus 85018852710

Keywords

Keywords

  • Milch Transglutaminase