Crosslinking of milk proteins by microbial...

Food Chemistry 2017 / 10

Crosslinking of milk proteins by microbial transglutaminase: utilization in functional yogurt products

Gharibzahedi, Seyed Mohammad Taghi, Chronakis, Ioannis S.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.10.138
Date:
October, 2017
File:
PDF, 462 KB
english, 2017
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