The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese
Jacek Domagała, Agnieszka Pluta-Kubica, Ilona Wieteska‐Śliwa, Iwona Duda
Topics & Concepts
RipeningFood scienceRennetTissue transglutaminaseChemistryCheese ripeningComposition (language)EnzymeBiochemistryCaseinPhilosophyLinguisticsProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods