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Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60)...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382158/ https://www.ncbi.nlm.nih.gov/pubmed/32724637 http://dx.doi.org/10.1002/fsn3.1663 |