Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk

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

Contributors

Details

Original languageEnglish
Pages (from-to)63-71
JournalDairy science & technology
Volume93
Publication statusPublished - 2013
Peer-reviewedYes

External IDs

Scopus 84873643861

Keywords

Keywords

  • Rheologie Transglutaminase Milch