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Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt

✍ Scribed by S. Lauber; T. Henle; H. Klostermeyer

Book ID: 105901259
Publisher: Springer
Year: 2000
Tongue: English
Weight: 114 KB
Volume: 210
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050554

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