![](/img/cover-not-exists.png)
Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation
Martin P. Bönisch, Manfred Huss, Sabine Lauber, Ulrich KulozikVolume:
21
Year:
2007
Language:
english
Pages:
11
DOI:
10.1016/j.foodhyd.2006.07.002
File:
PDF, 928 KB
english, 2007