Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese-Reference-Cited by-同舟云学术

Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

Published:2018-01 Issue: Volume:87 Page:423-431
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ayyash Mutamed^ORCID,Abu-Jdayil Basim,Hamed Fathalla,Shaker Reyad

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Food Science

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5. Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: Texture and melting properties;Awad;Journal of Dairy Science,2005

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