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    • Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance 

      García Gómez, Belén; Romero Rodríguez, María Ángeles; Vázquez Odériz, María Lourdes; Muñoz Ferreiro, María de las Nieves; Vázquez Vázquez, Manuel (Taylor & Francis, 2019)
      The decrease in the fat content of yoghurt causes sensory modifications. Microbial transglutaminase (TG) has been proposed as an alternative for reducing the problems caused by the fat reduction. This work deals with the ...





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