Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.
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DOI: 10.1002/jsfa.9375
Abstract: BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and… read more here.
Keywords: soymilk; rennet induced; milk soymilk; induced gelation ... See more keywords