Protein glutaminase modulates the post-acidity and textural properties of yogurt

LIU Yihui, LI Xiaoxia, LI Meina, YANG Jianjun, LI Qingyue, WANG Ran

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 38-44.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 38-44. DOI: 10.13995/j.cnki.11-1802/ts.041503

Protein glutaminase modulates the post-acidity and textural properties of yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(18): 38-44 https://doi.org/10.13995/j.cnki.11-1802/ts.041503

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