Article Versions Notes

Darnay L, Tóth A, Csehi B, Szepessy A, Horváth M, Pásztor-Huszár K, Laczay P. The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. Fermentation. 2021; 7(4):214. https://doi.org/10.3390/fermentation7040214

Darnay, Lívia, Adrienn Tóth, Barbara Csehi, Anna Szepessy, Martin Horváth, Klára Pásztor-Huszár, and Péter Laczay. 2021. "The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk" Fermentation 7, no. 4: 214. https://doi.org/10.3390/fermentation7040214

Darnay, L., Tóth, A., Csehi, B., Szepessy, A., Horváth, M., Pásztor-Huszár, K., & Laczay, P. (2021). The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. Fermentation, 7(4), 214. https://doi.org/10.3390/fermentation7040214