Effect of milk proteins aggregation using transglutaminase and Maillard reaction on Ca2+ milk gel.
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DOI: 10.24017/science.2018.1.13
Abstract: Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with… read more here.
Keywords: milk; maillard reaction; transglutaminase maillard; milk gel ... See more keywords