The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink
Fatemeh Beirami-Serizkani, Mohammad Hojjati, Hossein Jooyandeh
Topics & Concepts
SyneresisKefirChemistryFood scienceTitratable acidLactic acidTissue transglutaminaseOrganolepticFermentationEnzymeBacteriaOrganic chemistryBiologyGeneticsProteins in Food SystemsPolysaccharides Composition and ApplicationsSensory Analysis and Statistical Methods