„Effect of transglutaminase treatment on skimmed yogurt properties“ (2012) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 36(2), S. 20–30. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3403 (Zugegriffen: 2 November 2026).