ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT

✍ Scribed by DORIS JAROS; CORA HEIDIG; HARALD ROHM

• Book ID: 111346890
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 516 KB
• Volume: 38
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.2007.00093.x