Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides
Štěpán Marhons, Ivana Hyršlová, V. V. Stetsenko, Eva Jablonská, Martin Veselý, Hana Míchová, Ladislav Čurda, Jiřı́ Štětina
Topics & Concepts
SyneresisTissue transglutaminaseFood scienceRheologyFermentationChemistryPolysaccharideViscosityBiochemistryEnzymeMaterials scienceComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes