Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-011-0039-0.pdf
Reference30 articles.
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4. Everett DW, McLeod RE (2005) Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. Int Dairy J 15:1175–1183
5. Faber EJ, van Haaster DJ, Kamerling JP, Vliegenthart JFG (2002) Characterization of the exopolysaccharide produced by Streptococcus thermophilus 8S containing an open chain nononic acid. Eur J Biochem 269:5590–5598
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