In a stride towards enhancing the quality of yogurt products, researchers from University of Chemistry and Technology, Prague have uncovered exciting findings that shed light on the combined impact of microbial transglutaminase (MTG) treatment and exopolysaccharides (EPS) on the rheological and microstructural properties of yogurt.
Click here for original story, Study reveals new insights into yogurt production with microbial transglutaminase and exopolysaccharides
Source: Phys.org