Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi

Author:

Behare P.V.,Singh R.,Tomar S.K.,Nagpal R.,Kumar M.,Mohania D.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference30 articles.

1. Thermization as a method for enhancing the shelf-life of cultured butter milk;Behare;Indian J. Dairy Sci.,2007

2. Exopolysaccharides of lactic acid bacteria: A review;Behare;J. Food Sci. Technol.,2009

3. Comparative effect of exopolysaccharides produced in situ or added as bioingredients on dahi properties;Behare;Milchwissenschaft,2009

4. Exopolysaccharide-producing lactic cultures for preparation of fat-free dahi—An Indian fermented milk;Behare;J. Dairy Res.,2009

5. Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M;Bergmaier;J. Appl. Microbiol.,2003

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