Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase
The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglu...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Croatian Dairy Union
2021-01-01
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| Serie: | Mljekarstvo |
| Soggetti: | |
| Accesso online: | https://hrcak.srce.hr/file/394916 |
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