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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical

Belén García-Gómez1, Ángeles Romero-Rodríguez1, Lourdes Vázquez-Odériz1

  • 1Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain.

Journal of the Science of Food and Agriculture
|October 10, 2018
PubMed
Abstract

Keywords:
sensory evaluationtexturetransglutaminaseyoghurt

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