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

Author:

Ayyash MutamedORCID,Abu-Jdayil Basim,Hamed Fathalla,Shaker Reyad

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Cheese varieties ripened in brine;Abd El-Salam,2004

2. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;Lwt-food Science and Technology,2017

3. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of ladakh;Angmo;LWT - Food Science and Technology,2016

4. Official methods of analysis of aoac international;AOAC,2005

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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