Effect of transglutaminase treatment on skimmed yogurt properties
The aim of the present study was to evaluate the effect of microbial transglutaminase on the stability and rheological properties of skimmed yogurt. The fermentation was carried out with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus after incubating the milk with various...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2012-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202012/vol2/2_IAprodu.pdf |