[1]
Gómez, B.G., Odériz, M.L.V., Ferreiro, N.M., Rodríguez, M. Ángeles R. and Vázquez, M. 2020. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase. Emirates Journal of Food and Agriculture. 32, 10 (Nov. 2020), 739–749. DOI:https://doi.org/10.9755/ejfa.2020.v32.i10.2180.