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)

Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.