Rheological Properties of Nonfat Yogurt Stabilized Using Lactobacillus delbrueckii ssp. bulgaricus Producing Exopolysaccharide or Using Commercial Stabilizer Systems

Journal of Dairy Science

Volumn 80, Issue 2, 1997, Pages 252-263

  Hess, S J ^a,b   Roberts, R F ^b   Ziegler, G R ^b  

^a Vivolac Cultures Corporation   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Exopolysaccharide; Rheology; Yogurt

Indexed keywords

LACTOBACILLUS DELBRUECKII;

EID: 0000945504     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)75933-2     Document Type: Article

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