Effect of exopolysaccharide producing lactic acid bacterial on the gelation and texture properties of yogurt

Advanced Materials Research

Volumn 430-432, Issue , 2012, Pages 890-893

  Zhang, Shuang ^a   Zhang, Lanwei ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

EPS; Gel quality; Gelation; LAB; Yogurt

Indexed keywords

EPS; EPS PRODUCTION; EXOPOLYSACCHARIDES; GELATION PROPERTIES; LAB; LACTIC ACID BACTERIA; MILK PROTEIN; RHEOLOGICAL PARAMETER; TEXTURE PROPERTIES; YOGURT;

BACTERIA; COAGULATION; ENGINEERING TECHNOLOGY; FERMENTED MILK; GELATION; GELS; LACTIC ACID;

TEXTURES;

EID: 84862917994     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.430-432.890     Document Type: Conference Paper

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