Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi-Reference-Cited by-同舟云学术

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

Published:2013-04-17 Issue:6 Volume:50 Page:1228-1232
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Behare Pradip V.,Singh Rameshwar,Nagpal Ravinder,Rao K. H.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-0999-6.pdf

Reference28 articles.

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2. Behare PV, Prajapati JB (2007) Thermization as a method for enhancing the shelf-life of cultured buttermilk. Ind J Dairy Sci 60:86–93

3. Behare PV, Singh R, Singh RP (2009a) Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi- an Indian fermented milk. J Dairy Res 76:90–97

4. Behare PV, Singh R, Kumar M, Prajapati JB (2009b) Exopolysaccharide of lactic acid bacteria-a review. J Food Sci Technol 47:1–13

5. Behare PV, Singh R, Nagpal R, Kumar M, Tomar SK, Prajapati JB (2009c) Comparative effect of exopolysaccharides produced in situ or added as bioingredients on dahi properties. Milchwissenschaft 64:369–400

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