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

Pontificia Universidad Catolica de Valparaiso
Technical University of Munich

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

PY - 2006/11/20

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UR - https://www.scopus.com/pages/publications/33746801567

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IS - 1-3

ER -

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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