Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation - Concepedia

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Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation

DOI Full Paper Access

71

Citations

34

References

2006

Year

Martin P. Bönisch, Manfred Huss, Sabine Lauber, Ulrich Kulozik

Food Hydrocolloids

Food FermentationYoghurt Gel FormationBiotechnologyMicrobial FermentationAlternative Protein SourceFood BioprocessingMicrobiologyEnzymatic Protein Cross-linking

References

	Year	Citations

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