Effect of transglutaminase treatment on the functionality of MPC and MCC: Yogurt formulation.

Authors

P. Salunke, South Dakota State University
C. Marella
L. E. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2013

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

96

Pages

233

Language

en

Recommended Citation

Salunke, P.; Marella, C.; and Metzger, L. E., "Effect of transglutaminase treatment on the functionality of MPC and MCC: Yogurt formulation." (2013). Dairy Science Publication Database. 1264.
https://openprairie.sdstate.edu/dairy_pubdb/1264