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Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate
The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Faculty of Technology, Novi Sad
2016-01-01
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| Colecção: | Acta Periodica Technologica |
| Assuntos: | |
| Acesso em linha: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647011I.pdf |
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