ADSA Foundation Scholar Award: Possibilities and Challenges of Exopolysaccharide-Producing Lactic Cultures in Dairy Foods
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference59 articles.
1. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture;Agrawal;J. Dairy Sci.,2007
2. Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures;Ahmed;LWT-Food Sci. Technol.,2004
3. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;Int. J. Dairy Technol.,2006
4. Application of exopolysaccharide- producing cultures in reduced fat Cheddar cheese. Composition and proteolysis;Awad;J. Dairy Sci.,2005
5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese. Texture and melting properties;Awad;J. Dairy Sci.,2005
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