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Food Biophysics

Volumn 3, Issue 3, 2008, Pages 295-304

Exploiting the functionality of lactic acid bacteria in ice cream

(3) Goh, Kelvin K T a Nair, Rajish S a Matia Merino, Lara a

a MASSEY UNIVERSITY (New Zealand)

Author keywords

Exopolysaccharides; First normal stress difference; Ice cream; Lactic acid bacteria; Particle size; Stabilizers; Texture; Viscosity

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 49549105784 PISSN: 15571858 EISSN: 15571866 Source Type: Journal
DOI: 10.1007/s11483-008-9079-2 Document Type: Article

Times cited : (12)

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