Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream

Journal of Thermal Analysis and Calorimetry

Volumn 82, Issue 2, 2005, Pages 537-541

  Schäffer, Béla ^a   Lorinczy D ^b  

^a Hungarian Dairy Research Institute   (Hungary)

^b UNIVERSITY OF PÉCS   (Hungary)

Author keywords

Electron microscopy; Exopolysaccharides; Isoperibol calorimetry; Sour cream

Indexed keywords

BACTERIA; CALORIMETRY; ELECTRON MICROSCOPY; ENZYME INHIBITION; FOOD PRESERVATION; HEAT RESISTANCE; POLYSACCHARIDES;

EXOPOLYSACCHARIDES; ISOPERIBOL CALORIMETRY; SOUR CREAM;

MICROORGANISMS;

EID: 27744576872     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-0929-6     Document Type: Article

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