Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

Author： Lim Ting-Jin Easa Azhar-Mat Karim Abdul-Alias Bhat Rajeev Liong Min-Tze

Publisher： Emerald Group Publishing Ltd

ISSN： 0007-070X

Source： British Food Journal, Vol.113, Iss.9, 2011-09, pp. : 1147-1172

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