Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 411-421

  Purwandari, Umi ^a   Vasiljevic, Todor ^a,b  

^a Faculty of Healthm Engineering and Science   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

Author keywords

Calcium; Exopolysaccharide; Low fat yoghurt; Rheology; Sucrose

Indexed keywords

STREPTOCOCCUS THERMOPHILUS;

EID: 67949121814     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00501.x     Document Type: Article

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