Crossmark

Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance

Crossref DOI link: https://doi.org/10.1080/19476337.2019.1577304

Published Online: 2019-06-05

Published Print: 2019-01

Update policy: https://doi.org/10.1080/tandf_crossmark_01

Authors

García-Gómez, Belén

Romero-Rodríguez, Ángeles

Vázquez-Odériz, Lourdes

Muñoz-Ferreiro, Nieves

Vázquez, Manuel https://orcid.org/0000-0002-0392-1724
Funding

Funding for this research was provided by:

Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia (ED431B 2016/009)

MICINN (RTC2014-1835-2)
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Version of Record valid from 2019-01-01
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Peer Review Statement: The publishing and review policy for this title is described in its Aims & Scope.

Aim & Scope: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=tcyt20

Publication History

Received: 2019-01-07

Accepted: 2019-01-28

Published: 2019-06-05