Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt-Reference-Cited by-同舟云学术

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Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt

Published:2002-10-01 Issue:4 Volume:215 Page:298-304
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

E. El-Sayed,El-Gawad I. Abd,H. Murad,S. Salah

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-002-0551-9.pdf

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3. Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality;Processes;2024-05-13

4. A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect;Anais da Academia Brasileira de Ciências;2024

5. Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk;BIO Web of Conferences;2024

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