- Title:
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Lauber, S.; Henle, T.; Klostermeyer, H.
- Journal title:
- European Food Research and Technology
- Year:
- 2000
- Journal volume:
- 210
- Journal issue:
- 5
- Pages contribution:
- 305--309
- Fulltext / DOI:
- doi:10.1007/s002170050554
- Print-ISSN:
- 1438-2377
- BibTeX