![](/develop/static/common/images/pdf.png)
Effect of transglutaminase concentration on the quality of stirred goat yogurt during the storage
WANG Yin et al
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (1) : 144.
Effect of transglutaminase concentration on the quality of stirred goat yogurt during the storage
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |