Textural properties of low-fat set-type yoghurt depending on mTG addition
Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt prod...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-07-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=237735 |