Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第14期|共7页
• 作者

  García‐Gómez Belén; Romero‐Rodríguez ángeles; Vázquez‐Odériz Lourdes; Mu?oz‐Ferreiro Nieves; Vázquez Manuel;

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• 作者单位

  Department of Analytical Chemistry Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugo Spain;

  Department of Analytical Chemistry Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugo Spain;

  Department of Analytical Chemistry Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugo Spain;

  Department of Analytical Chemistry Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugo Spain;

  Department of Analytical Chemistry Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugo Spain;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  transglutaminase; yoghurt; physicochemical evaluation; texture; crosslinking; acid gels;

  机译：转谷氨酰胺酶;酸奶;物理化学评估;纹理;交联;酸凝胶;