Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties

Journal of Dairy Science

Volumn 88, Issue 12, 2005, Pages 4146-4156

  Doleyres, Y ^a   Schaub, L ^a   Lacroix, C ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Bioingredient; Exopolysaccharide; Rheology; Yogurt

Indexed keywords

LACTOBACILLUS RHAMNOSUS;

EID: 29144525578     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73100-3     Document Type: Article

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