Journal of Food Quality / 2018 / Article / Fig 1

Research Article

Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

Figure 1

Particle size distribution curves of heated yak skim milk treated with different concentrations of TSC without (a) and with (b) TGase treatment.

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