A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale

Published 2016 View Full Article

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Title
A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale
Authors
Keywords
Stirred yoghurt, Laccase-mediator system, Gel structure, Sensory perception, Protein fragmentation, Lipid oxidation
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 119-127
Publisher
Elsevier BV
Online
2016-03-24
DOI
10.1016/j.foodhyd.2016.03.027

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