Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects.

Arslan Amin, H M; Inayat, S; Gulzar, N; Bhatti, J A; Masood, S; Ayub, A; Kanwal, S; Batool, M; Ajmal, M; Mustafa, G

Arslan Amin, H M; Inayat, S; Gulzar, N; Bhatti, J A; Masood, S; Ayub, A; Kanwal, S; Batool, M; Ajmal, M; Mustafa, G.

Afiliación

Arslan Amin HM; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan.
Inayat S; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan.
Gulzar N; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan.
Bhatti JA; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan.
Masood S; University of Veterinary and Animal Sciences, Department of Wildlife and Ecology, Lahore, Pakistan.
Ayub A; University of Agriculture Faisalabad, Department of Zoology, Wildlife and Fisheries, Subcampus Depalpur Okara, Okara, Pakistan.
Kanwal S; University of Okara, Department of Zoology, Okara, Pakistan.
Batool M; Minhaj University, School of Food Science and Technology, Lahore, Pakistan.
Ajmal M; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan.
Mustafa G; The Islamia University of Bahawalpur, Department of Zoology, Bahawalpur, Pakistan.

Braz J Biol ; 84: e269043, 2023.

Article en En | MEDLINE | ID: mdl-36700587

Asunto(s)

Lactobacillus delbrueckii; Leche; Animales; Yogur; Camelus; Fermentación

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Leche / Lactobacillus delbrueckii Límite: Animals Idioma: En Revista: Braz J Biol Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Brasil

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