Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

LWT

Volumn 87, Issue , 2018, Pages 423-431

  Ayyash, Mutamed ^a   Abu Jdayil, Basim ^a   Hamed, Fathalla ^a   Shaker, Reyad ^b  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b UNIVERSITY OF SHARJAH   (United Arab Emirates)

Author keywords

Camel; Exopolysaccharide (EPS); Low fat akawi; Probiotic; Rheological

Indexed keywords

ADHESIVES; BACILLI; HARDNESS; PROBIOTICS; TEXTURES;

CAMEL; EXOPOLYSACCHARIDES; LOW-FAT AKAWI; PROBIOTIC; RHEOLOGICAL;

DAIRIES;

EID: 85029577499     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.09.023     Document Type: Article

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