Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels

Published 2009 View Full Article

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Title
Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 20, Issue 5, Pages 321-327
Publisher
Elsevier BV
Online
2009-12-24
DOI
10.1016/j.idairyj.2009.11.021

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