Work

Texture improvement of fermented dairy products by enzymatic crosslinking with transglutaminase

Year: 2003

Type: article

Source: International Dairy Federation special issue

Author: A. Schey

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W166905563

FWCI: 0.395

Cites:

Cited by: 10

Related to: 10