The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt

✍ Scribed by Şanlı, Tuba; Şenel, Ebru; Sezgin, Emel; Benli, Mehlika

• Book ID: 124076773
• Publisher: John Wiley and Sons
• Year: 2014
• Tongue: English
• Weight: 339 KB
• Volume: 67
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/1471-0307.12127