Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase
Crossref DOI link: https://doi.org/10.1007/s13197-017-2593-9
Published Online: 2017-03-27
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abou-Soliman, Nagwa H. I.
Sakr, Sally S.
Awad, Sameh
License valid from 2017-03-27