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2011•Food HydrocolloidsRequires access

Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

Tuba Şanlı, Emel Sezgin, Orgun Deveci, Ebru Şenel, Mehlika Benli

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Key concepts: Syneresis, Chemistry, Food science, Tissue transglutaminase, Pasteurization, Titratable acid, Starter, Sensory analysis

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Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt — Research Paper | ScholarLens