by Use of : A Review of Current Progress
SITE: Use of : A Review of Current Progress
Use of Transglutaminase in . It was investigated that the use of transglutaminase (TGase) up to 0.5% was more effective in improving the functional properties of yogurt made from goat milk. As a result of enzymatic cross-linking, gel consistency enhanced and whey separation reduced significantly.
Dairy Industry, , , ,
DAIRY: Dairy Industry –
FARMS: – Dairy Industry
www.ncbi.nlm.nih.gov, www.ncbi.nlm.nih.gov, › pmc › articles
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