THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT
The aim of this study was to investigate the rheological characteristics of yogurts obtained from milk treated with transglutaminase prior to fermentation with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus. A set of 36 experiments were carried out to test the influence o...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2011-05-01
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| Serie: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Soggetti: | |
| Accesso online: | http://pubs.ub.ro/dwnl.php?id=CSCC6201112V02S01A0010 |
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