Enzymatic Modification Through Microbial Transglutaminase Enhances the Viscosity of Stirred Yogurt
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Details
| Original language | English |
|---|---|
| Pages (from-to) | 179-198 |
| Journal | Journal of Texture Studies |
| Volume | 38 |
| Publication status | Published - 2007 |
| Peer-reviewed | Yes |
External IDs
| Scopus | 34247386233 |
|---|