1.
Gómez BG, Odériz MLV, Ferreiro NM, Rodríguez M Ángeles R, Vázquez M. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase. Emir J Food Agric [Internet]. 2020 Nov. 8 [cited 2024 Apr. 19];32(10):739-4. Available from: https://ejfa.me/index.php/journal/article/view/2180