اﺛﺮ اﻓﺰودن ﻣﺎده ﺧﺸﮏ ﺷﯿﺮ و ﺗﯿﻤﺎر آﻧﺰﯾﻤﯽ ﺗﺮاﻧﺲﮔﻠﻮﺗﺎﻣﯿﻨﺎز ﻣﯿﮑﺮوﺑﯽ ﺑﺮ وﯾﮋﮔﯽﻫﺎی ﺣﺴﯽ و ﺑﺎﻓﺘﯽ ﻣﺎﺳﺖ ﻗﺎﻟﺒﯽ

Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt