1.
Csighy A, Nath A, Vozáry E, Koris A, Vatai G. Investigating the Texture and Antioxidant Capacity of Papain and Trans-glutaminase Enzyme-treated Yogurt with Different Carbohydrates – Glucose, Sucrose and Maltodextrin. Period. Polytech. Chem. Eng. [Internet]. 2020 Jan. 1 [cited 2024 Dec. 25];64(3):349-56. Available from: https://pp.omikk.bme.hu/ch/article/view/15041