UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE

THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE

INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS

THE USE OF TRANSGLUTAMINASE IN THE PRODUCTION OF LOW FAT MOZZARELLA CHEESE

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

EFFECT OF TRANSGLUTAMINASE ON SOME CHEMICAL, RHEOLOGICAL AND SENSORIAL CHARACTERISTICS OF UF-RAS CHEESE DURING RIPENING

A TRIAL FOR IMPROVING QUALITY OF BIO-YOGHURT USING TRANSGLUTAMINASE

Utilization of food industry by-products in producing high added value foods: a review