Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid

Journal of Food Science

Volumn 63, Issue 5, 1998, Pages 901-903

  Adapa, S ^a   Schmidt, K A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Exopolysaccharide; Low fat; Sour cream; Syneresis; Texture

Indexed keywords

STREPTOCOCCUS THERMOPHILUS;

EID: 0031761364     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb17922.x     Document Type: Article

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