Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
García-Gómez, Belén, Romero-Rodríguez, Ángeles, Vázquez-Odériz, Lourdes, Muñoz-Ferreiro, Nieves, Vázquez, ManuelLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9401
Date:
October, 2018
File:
PDF, 773 KB
english, 2018