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Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis
Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis
2019
Ana M Cadavid
Bdf Natural Ingredients, Girona, Spain
Laia Bohigas
M. Toldrà
D. Parés
C. Carrétéro
E. Saguer
Keywords:
Syneresis
Food science
Tissue transglutaminase
Chemistry
microbial transglutaminase
Correction
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