„Effect of transglutaminase treatment on skimmed yogurt properties“. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36, no. 2 (November 22, 2012): 20–30. Zugegriffen November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3403.