effects of transglutaminase treatment on lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt
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influence of cross-linking between milk and soy proteins by transglutaminase on physicochemical properties of nonfat yoghurt
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پژوهش های صنایع غذاییجلد ۲۲، شماره ۲، صفحات ۲۰۱-۲۱۴
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