Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

  1. García-Gómez, B.
  2. Romero-Rodríguez, Á.
  3. Vázquez-Odériz, L.
  4. Muñoz-Ferreiro, N.
  5. Vázquez, M.
Journal:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Year of publication: 2019

Volume: 72

Issue: 3

Pages: 388-394

Type: Article

DOI: 10.1111/1471-0307.12595 GOOGLE SCHOLAR
Data source: Scopus