The effect of processing parameters on the structure of fermented milk products with transglutaminase addition
This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2013-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344067I.pdf |