Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step

Publication Type
Journal contribution (peer reviewed)
Authors
Mokoonlall, A.; Pfannstiel, J.; Struch, M.; Berger, R. G.; Hinrichs, J.
Year of publication
2016
Published in
Innovative Food Science and Emerging Technologies
Pubisher
Elsevier Ltd.
ISBN / ISSN / eISSN
1466-8564
DOI
10.1016/j.ifset.2015.10.006
Page (from - to)
563-570

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