Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase.
Belén García-GómezMaría Ángeles Romero-RodríguezLourdes Vázquez-OdérizNieves Muñoz-FerreiroManuel VázquezPublished in: Journal of the science of food and agriculture (2018)
TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.