Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt

作者: S. Lauber , T. Henle , H. Klostermeyer

DOI: 10.1007/S002170050554

关键词:

摘要: … buffer 1 (0.07 mol/l trisodium citrate!2H2O, pH 3.16, containing … fer 2 (0.07mol/l trisodium citrate!2H2O, pH4.06, containing 1 … transglutaminase treatment, the milk samples were heated at …

参考文章(0)