Evaluation of the use of transglutaminase in dairy drinks made from goat milk
The aim of this study was to evaluate the use of transglutaminase in dairy drinks made from with goat milk with 45% of serum, and the physical, chemical, microbiological and sensory characteristics of these drinks within the expiration date of the product. In the first phase, five different levels o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Essentia Editora IFFluminense
2015-02-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/4903 |