Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

  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: 2020

Volume: 73

Issue: 1

Pages: 157-167

Type: Article

DOI: 10.1111/1471-0307.12648 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus