Yayıncı "Croatian Dairy Union" Makale Koleksiyonu için listeleme
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Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk
(Croatian Dairy Union, 2018)This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat's milk. ...