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

A TRIAL FOR IMPROVING QUALITY OF BIO-YOGHURT USING TRANSGLUTAMINASE

Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese

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

The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT

QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE

INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK

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