Publication | Open Access
Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties
134
Citations
34
References
2007
Year
Food ChemistryEngineeringBiochemistryYoghurt Gel PropertiesTransglutaminase Cross-linkingNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringMilk ProteinsFood TechnologyBiomolecular Engineering
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