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

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

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE

QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE

INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE

Production of Enzyme Modified Ras Cheese

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

Properties and Utilization of Transglutaminase in the Food Industry: A Review

IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK

Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk