Characteristics of Cow Milk and Goat Milk Yogurts Fermented by Streptococcus thermophilus LFG Isolated from Kefir
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201302334342109.pdf
Reference23 articles.
1. Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
2. Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria
3. Production of a Novel Extracellular Polysaccharide by Lactobacillus sake 0-1 and Characterization of the Polysaccharide
4. Applications of exopolysaccharides in the dairy industry
5. Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
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1. Evaluation of quality characteristics in commercial yogurt;Korean Journal of Food Preservation;2018-04-30
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