Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1228-1232

  Behare, Pradip V ^a   Singh, Rameshwar ^a   Nagpal, Ravinder ^b   Rao, K H ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b JMIT Institute of Engineering and Technology   (India)

Author keywords

Dahi; Exopolysaccharides; Lactobacillus; Low fat dairy products

Indexed keywords

ACID PRODUCTION; DAHI; EXOPOLYSACCHARIDES; FERMENTATION MEDIUM; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; SENSORY ATTRIBUTES; TECHNOLOGICAL PROPERTIES;

CELL MEMBRANES; FERMENTATION; METABOLITES;

POLYSACCHARIDES;

LACTOBACILLUS; LACTOBACILLUS FERMENTUM;

EID: 84885665933     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0999-6     Document Type: Article

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