Journal of Food Quality / 2018 / Article / Fig 3

Research Article

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

Figure 3

Effects of trisodium citrate on the stiffness (N) of acid-induced yak milk gels without (a) and with (b) TGase.
(a)
(b)

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