Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

Food Hydrocolloids

Volumn 22, Issue 8, 2008, Pages 1520-1527

  Piermaria, Judith A ^a,b   de la Canal, Mariano L ^a   Abraham, Analía G ^a,b  

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

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Exopolysaccharide; Gels; Kefir; Kefiran; Lactic acid bacteria; Rheological properties

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; GELS; ION EXCHANGE; LACTIC ACID; RHEOLOGY;

CRYOGELS; EXOPOLYSACCHARIDES; FOOD GRADE; GELLING PROPERTIES; KEFIR; KEFIR GRAINS; KEFIRAN; LACTIC ACID BACTERIA; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY;

GELATION;

BACTERIA (MICROORGANISMS);

EID: 44649187861     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.10.005     Document Type: Article

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