Textural properties of low-fat set-type yoghurt depending on mTG addition by Lívia Darnay, Ágota Koncz, Éva Gelencsér, Klára Pásztor-Huszár, László Friedrich

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Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation by Barbara Biró, Mária Anna Sipos, Anikó Kovács, Katalin Badak-Kerti, Klára Pásztor-Huszár, Attila Gere

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The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk by Lívia Darnay, Adrienn Tóth, Barbara Csehi, Anna Szepessy, Martin Horváth, Klára Pásztor-Huszár, Péter Laczay

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Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting by István Kertész, Dávid Nagy, László Baranyai, Klára Pásztor-Huszár, Kinga Varsányi, Lien Le Phuong Nguyen, József Felföldi

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Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and devel... by Tamás Csurka, Tamás Csurka, Adrienn Varga-Tóth, Dorottya Kühn, Géza Hitka, Katalin Badak-Kerti, Boglárka Alpár, Boglárka Alpár, József Surányi, József Surányi, László Ferenc Friedrich, Klára Pásztor-Huszár

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