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Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir

✍ Scribed by Barbara Wróblewska; Piotr Kołakowski; Katarzyna Pawlikowska; Agnieszka Troszyńska; Anna Kaliszewska

Book ID: 113627832
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 814 KB
Volume: 23
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2009.06.023

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