Yara, A. Husein. <br/><br/>
Effect of transglutaminase on the quality of yoghurt made with different milk protein sources   [electronic resource]. 
 تأثير ترانس جلوتامينيز على خواص اليجهورت المصنع باستخدام مصادر مختلفة من بروتينات اللبن. 

 - p.111-122. 
<br/><br/>Includes reference. 
<br/><br/> Cow's milk was fortified with 0.5, 1.0 or 1.5 % milk protein supplied either from skim milk powder (SMP), sodium caseinate (NaCn), dried whey protein concentrate (WPC), or by concentrating the milk through the ultrafiltration process and treated with TG at a level of 0.5 g/l. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dairy products.<br/>Transglutaminases<br/>Yogurt industry.<br/>Skim milk--Composition.<br/>Dried milk.