Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase
Open Access
- 27 March 2017
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 54 (6), 1616-1627
- https://doi.org/10.1007/s13197-017-2593-9
Abstract
No abstract availableKeywords
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