Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt
The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viab...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097 |