Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

  1. García-Gómez, B.
  2. Romero-Rodríguez, Á.
  3. Vázquez-Odériz, L.
  4. Muñoz-Ferreiro, N.
  5. Vázquez, M.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Year of publication: 2019

Volume: 99

Issue: 5

Pages: 2088-2095

Type: Article

DOI: 10.1002/JSFA.9401 GOOGLE SCHOLAR
Data source: Scopus