Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

International Dairy Journal

Volumn 52, Issue , 2016, Pages 57-71

  Mende, Susann ^a   Rohm, Harald ^a   Jaros, Doris ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DAIRY PRODUCTS; LACTIC ACID; POLYSACCHARIDES;

ACID MILK GEL; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; LOCALISATION; MILK PRODUCTS; RELATED PRODUCTS; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES;

METABOLITES;

EID: 84944208487     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.08.002     Document Type: Review

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