المؤلفون: Lívia Darnay, Ágota Koncz, Éva Gelencsér, Klára Pásztor-Huszár, László Friedrich

المصدر: Mljekarstvo, Vol 66, Iss 3, Pp 225-230 (2016)

مصطلحات موضوعية: fermentation, low-fat yoghurt, transglutaminase, gel strength, apparent viscosity, sensory evaluation, Dairying, SF221-250

وصف الملف: electronic resource

العلاقة: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=237735Test; https://doaj.org/toc/0026-704XTest; https://doaj.org/toc/1846-4025Test

الوصول الحر: https://doaj.org/article/4a07556ebffc48b382e41e3ddd7e78c7Test

المؤلفون: Darnay, Lívia, Koncz, Ágota, Gelencsér, Éva, Pásztor-Huszár, Klára, Friedrich, László

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka; Vol.66 No.3; ISSN 0026-704X (Print); ISSN 1846-4025 (Online)

مصطلحات موضوعية: fermentacija, malomasni jogurt, transglutaminaza, čvrstoća gruša, viskozitet, senzorska procjena, fermentation, low-fat yoghurt, transglutaminase, gel strength, apparent viscosity, sensory evaluation

وصف الملف: application/pdf

العلاقة: http://hrcak.srce.hr/161269Test; http://hrcak.srce.hr/file/237735Test

الإتاحة: http://hrcak.srce.hr/161269Test
http://hrcak.srce.hr/file/237735Test

المؤلفون: Éva Gelencsér, László Friedrich, Klára Pásztor-Huszár, Ágota Koncz, Lívia Darnay

المصدر: Mljekarstvo, Vol 66, Iss 3, Pp 225-230 (2016)

مصطلحات موضوعية: fermentation, low-fat yoghurt, transglutaminase, gel strength, apparent viscosity, sensory evaluation, biology, Chemistry, Tissue transglutaminase, food and beverages, 04 agricultural and veterinary sciences, Apparent viscosity, lcsh:SF221-250, 040401 food science, Low fat yoghurt, Set (abstract data type), 0404 agricultural biotechnology, Gel strength, lcsh:Dairying, biology.protein, Fermentation, Food science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22a129ac04e60162a402cd596c2fbf25Test
https://doi.org/10.15567/mljekarstvo.2016.0307Test

المؤلفون: Lívia Darnay, Ágota Koncz, Éva Gelencsér, Klára Pásztor-Huszár, László Friedrich

المصدر: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 66
Issue 3

مصطلحات موضوعية: fermentation, low-fat yoghurt, transglutaminase, gel strength, apparent viscosity, sensory evaluation, food and beverages, fermentacija, malomasni jogurt, transglutaminaza, čvrstoća gruša, viskozitet, senzorska procjena

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od_______951::4201828d506802fb54b51c54e5480c11Test
https://hrcak.srce.hr/161269Test

العنوان البديل: Utjecaj dodatka mikrobne transglutaminaze na teksturalna svojstva jogurta.

المؤلفون: Darnay, Lívia¹ darnay.livia@gmail.com, Koncz, Ágota¹, Gelencsér, Éva², Pásztor-Huszár, Klára¹, Friedrich, László¹

المصدر: Dairy / Mljekarstvo. 2016, Vol. 66 Issue 3, p225-230. 6p.

مصطلحات موضوعية: *LOW-fat foods, *YOGURT, *PROTEIN structure, *ENZYMES, *TRANSGLUTAMINASES