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Textural properties of low-fat set-type yoghurt depending on mTG addition
Textural properties of low-fat set-type yoghurt depending on mTG addition
2016
Lívia Darnay
Ágota Koncz
Éva Gelencsér
Klára Pásztor-Huszár
L. Friedrich
Keywords:
Food science
Biochemistry
Low fat yoghurt
Tissue transglutaminase
Fermentation
Chemistry
Apparent viscosity
gel strength
Correction
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