Characteristics of the Mixed Yogurt Fermented from Cow-Soy Milk in the Presence of Transglutaminase.

Foods · 2024 · PMC11241760 · PMID 38998626

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showed a trendno p-value reported

In addition, the acidity of yogurt samples with TG showed a trend of acidity change consistent with samples without TG, but the overall acidity was significantly lower than that of samples without TG.

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