Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels

International Dairy Journal

Volumn 16, Issue 1, 2006, Pages 33-39

  Rimada, Pablo Sebastián ^a   Abraham, Analía Graciela ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

GDL induced gels; Kefir; Kefiran; Lactic acid bacteria; Rheological properties

Indexed keywords

BACTERIA; COMPLEXATION; CONCENTRATION (PROCESS); GELS; KETONES; POLYSACCHARIDES; VISCOELASTICITY; VISCOSITY;

GDL-INDUCED GELS; KEFIRAN; LACTIC ACID BACTERIA; RHEOLOGICAL PROPERTIES;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); KEFIR;

EID: 27444441487     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.02.002     Document Type: Article

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