Effect of Transglutaminase Concentration on the Gel Properties of Goat Yogurt

WANG Yin et al

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (11) : 119.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (11) : 119. DOI: 10.13995/j.cnki.11-1802/ts.015149

Effect of Transglutaminase Concentration on the Gel Properties of Goat Yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(11): 119 https://doi.org/10.13995/j.cnki.11-1802/ts.015149

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