Csighy, A. et al. 2020. Investigating the Texture and Antioxidant Capacity of Papain and Trans-glutaminase Enzyme-treated Yogurt with Different Carbohydrates – Glucose, Sucrose and Maltodextrin. Periodica Polytechnica Chemical Engineering. 64, 3 (Jan. 2020), 349–356. https://doi.org/10.3311/PPch.15041.