Work

The effects of using transglutaminase, exopolysaccharide‐producing starter culture and milk powder on the physicochemical, sensory and texture properties of low‐fat set yoghurt

Year: 2014

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/1471-0307.12127

Authors: Tuba Şanlı, Ebru Şenel, Emel Sezgin, Mehlika Benli

Institution: Ankara University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

OpenAlex ID: W2044587789

FWCI: 1.431

Cites: 33

Cited by: 10

Related to: 10