Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel
Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of milk with transglutaminase, Maillard reaction...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sulaimani Polytechnic University
2018-06-01
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| Series: | Kurdistan Journal of Applied Research |
| Subjects: | |
| Online Access: | http://kjar.spu.edu.iq/index.php/kjar/article/view/160 |