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- W3194156950 abstract "The article presents the results of studies on the effect of transglutaminase on the technological process of dairy production. An increase in the duration of fermentation and a slowdown in the increase in acidity with the addition of transglutaminase have been established. The higher viscosity of dairy products produced using transglutaminase and a lower increase in titratable acidity during storage were determined." @default.
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- W3194156950 date "2020-12-14" @default.
- W3194156950 modified "2023-09-27" @default.
- W3194156950 title "STUDY OF TECHNOLOGICAL FEATURES OF USE OF ACYLTRANSFERASE IN THE PRODUCTION OF DAIRY PRODUCTS" @default.
- W3194156950 cites W2076021892 @default.
- W3194156950 doi "https://doi.org/10.47612/2220-8755-2019-14-123-131" @default.
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