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Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation |
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| Authors: | Belén García-Gómez Ángeles Romero-Rodríguez Lourdes Vázquez-Odériz Nieves Muñoz-Ferreiro Manuel Vázquez |
| Affiliation: | Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain |
| Abstract: | |
| Keywords: | transglutaminase yoghurt sensory evaluation texture |