China Dairy ›› 2020, Vol. 0 ›› Issue (7): 70-72.

• DAIRY INDUSTRY • Previous Articles     Next Articles

  

  • Published:2021-02-04
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[3] 刘欣欣,李发弟,乐祥鹏,等.羊奶成分和奶中主要蛋白的研究进展[J].中国畜牧杂志,2016,52(9):87-91.
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[5] 汪亚强,罗水忠,钟昔阳,等.谷氨酰胺转氨酶对大豆与小麦混合蛋白凝胶性质的影响[J].食品科学,2016,37(21):8-52.
[6] Færgemand M,Sørensen M V, Jørgensen U, et al. Transglutaminase:effect on instrumental and sensory texture of set style yoghurt[J]. Milchwissenschaft-milk Science International,1999,54(10):563-566.
[7] Farnsworth J P, Li J , Hendricks G M , et al. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt[J]. Small Ruminant Research, 2006,65(1-2):113-121.
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