Journal of Food Quality / 2018 / Article / Fig 5

Research Article

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

Figure 5

Effects of trisodium citrate on the microstructure of acid-induced yak milk gels without ((a) 0 mmol/L−1 TSC; (b) 30 mmol/L−1 TSC) and with ((c) 0 mmol/L−1 TSC; (d) 30 mmol/L−1 TSC) mTGase.

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