Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains-Reference-Cited by-同舟云学术

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

Published:2014-07 Issue:2 Volume:57 Page:477-485
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Li Chengcheng,Li Wei,Chen Xiaohong,Feng Meiqin,Rui Xin,Jiang Mei,Dong Mingsheng

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Lactic acid bacteria: classification and physiology;Axelsson,2004

4. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics;Castellano;Meat Science,2010

5. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus;Champagne;Food Research International,2009

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