Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis
Ali Topçu, Tugba Bulat, Barbaros Özer
Topics & Concepts
Food scienceProteolysisYield (engineering)ChemistryTissue transglutaminaseBiochemistryEnzymeMaterials scienceMetallurgyProteins in Food SystemsPolysaccharides Composition and ApplicationsProbiotics and Fermented Foods