Effect of transglutaminase addition to chemical, physical, and culture survivability of yogurt during storage period
One way to improve the physical and sensory properties of low fat or nonfat yogurt is by adding a small amount of transglutaminase enzyme into yogurt. Transglutaminase is an enzyme that can cause crosslinking in proteins and is particularly suited for improving the functional properties of food prot...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://doi.org/10.1051/e3sconf/20186703042 |