Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase

Beatriz Cancino; Patricia Fuentes; Ulrich Kulozik; Martin Bönisch

doi:10.1016/j.desal.2006.03.424

Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase

Beatriz Cancino, Patricia Fuentes, Ulrich Kulozik, Martin Bönisch

Chair of Food and Bioprocess Engineering

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Original language	English
Pages (from-to)	531-532
Number of pages	2
Journal	Desalination
Volume	200
Issue number	1-3
DOIs	https://doi.org/10.1016/j.desal.2006.03.424
State	Published - 20 Nov 2006

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10.1016/j.desal.2006.03.424

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author = "Beatriz Cancino and Patricia Fuentes and Ulrich Kulozik and Martin B{\"o}nisch",

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AU - Cancino, Beatriz

AU - Fuentes, Patricia

AU - Kulozik, Ulrich

AU - Bönisch, Martin

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Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase

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