Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

International Dairy Journal

Volumn 53, Issue , 2016, Pages 10-19

  Zhang, Lanjun ^a   Folkenberg, Ditte Marie ^b   Amigo, José Manuel ^a   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FOOD PROCESSING; METABOLITES; MICROSTRUCTURE;

EXOPOLYSACCHARIDES; LACTOBACILLUS DELBRUECKII; MECHANICAL TREATMENTS; RHEOLOGICAL PROPERTY; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

STRAIN;

EID: 84946747004     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.09.008     Document Type: Article

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