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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