Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk
This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein) and treatment times...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Croatian Dairy Union
2018-01-01
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| Col·lecció: | Mljekarstvo |
| Matèries: | |
| Accés en línia: | https://hrcak.srce.hr/file/289136 |
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