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

<div>Effects of trisodium citrate on the water holding capacity of acid-induced yak milk gels without (a) and with (b) mTGase.</div>

Journal of Food Quality

Figure 4: Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels 