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	1.	No cover image available Effect of adding transglutaminase on the properties of fermented milk [electronic resource]. by El-Kholy, Amira M El-Shreef, Amina M Abou El-Nour, A. M El-Zayat, A. I Language: English Summary language: Arabic Other title: تأثير إضافة ترانس جلوتامينيز على خواص الألبان المتخمرة. In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (8) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	2.	No cover image available Effect of transglutaminase on the quality of yoghurt made with different milk protein sources [electronic resource]. by Yara, A. Husein Aita, O.A Fayed, Atia El-Nawawy, M.A Language: English Summary language: Arabic Other title: تأثير ترانس جلوتامينيز على خواص اليجهورت المصنع باستخدام مصادر مختلفة من بروتينات اللبن. In: Annals of Agricultural Science 2006.v.1, SI Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	3.	No cover image available Influence of microbial transglutaminase on some physical and microstructural properties of cow milk coagulum supplemented with whey proteins [electronic resource]. by Romeih, E. A. H Hamad, E. M. M Language: English Summary language: Arabic Other title: تأثير إنزيم الترانسجلوتامينيز علي بعض الخواص الفيزيائية والتركيب البنائي الدقيق لخثرة اللبن البقري والمضاف لها بروتينات الشرش. In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(7) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	4.	No cover image available Production of fermented sausage from old buffalo meat using transglutaminase [electronic resource]. by EL-Shatanovi, G. A. A Language: English Summary language: Arabic Other title: انتاج سجق متخمر من لحم الجاموس العجوز باستخدام انزيم الترنس جلوتامينيز. In: Annals of Agricultural Science, Moshtohor 2007.v.45(1) Online resources: Full Text Article Availability: No items available. Add to cart (remove)
	5.	No cover image available Influence of transglutaminase (TGASE) enzyme on the quality of low fat Tallaga cheese [electronic resource]. by El-Kholy, Amira M Edition: تأثير إنزيم ترانس جلوتامينيز (TGase) على جودة جبن الثلاجة المنخفض الدهن.‪ Language: English Summary language: Arabic In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(9) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	6.	No cover image available A trial for improving quality of bio-yoghurt using transglut aminase [electronic resource]. by El-Baz, Azza M Naeim, Manal A Language: English Summary language: Arabic Other title: استخدام انزيم الترانس جلوتامينيز في محاولة لتحسين جودة اليوجورت الداعم للحيوية. In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(7) Online resources: Full Text Article. Availability: No items available. Add to cart (remove)
	7.	No cover image available Properties and utilization of transglutaminase in the food industry :a review [electronic resource] by EI-Iraki, S. M Abo Bakr, Taiseer M Eshra, Dalia H Language: English Summary language: Arabic Other title: خصائص و استخدامات إنزيم الترانس جلوتاميناز فى التصنيع الغذائى : استعراض مرجعى Alexandria Journal of Food Science and Technology 2011.v.8(1) Online resources: Full Text Article Availability: Items available for loan: Main (1)Call number: ART AJFST V8 No1 4. Place hold Add to cart (remove)
	8.	No cover image available Microstructure , Fatty acids profile , chemical composition and organoleptic properties of low - fat gouda -like Cheese during ripening [electronic resource] by El-Nimer, Amal M. M Omar, H. H Ahmed, M. A Mostafa, M. A Language: English Summary language: Arabic Other title: التركيب الدقيق ، صورة الاحماض الدهنية ، التركيب الكيماوى والصفات الحسية للجبن شبيه الجودا المنخفض الدهن خلال مدة التسوية In: Egyptian Journal of Agricultural Research 2017.v.95(4) Online resources: Full Text Article Availability: Items available for loan: Main (1)Call number: ART EJAR V95 No4 22. Place hold Add to cart (remove)
	9.	No cover image available Comparative study on the use of transglutaminase enzyme in making labneh from different kinds of milk [electronic resource] by Elmenawy, Reham k Abd-Elkader, Y. I Elmetwally, M. M Shalabi, Ola M. A. K Language: English Summary language: Arabic Other title: دراسة مقارنة لاستخدام إنزيم الترانسجلوتاميناز في تصنيع اللبنة من أنواع مختلفة من اللبن In: Mansoura University Journal of Food and Dairy Sciences 2021.v.12(6) Online resources: Full Text Article Availability: Items available for loan: Main (1)Call number: ART MUJFDS V12 No6 3. Place hold Add to cart (remove)

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