Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties
Author:
Funder
Federal Ministry for Economic Affairs and Energy
Forschungskreis der Ernährungsindustrie
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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2. Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris;Ayala-Hernández;Food Hydrocolloids,2009
3. Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus. A review;Broadbent;Journal of Dairy Science,2003
4. The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt;Buldo;LWT - Food Science and Technology,2016
5. Creaminess in relation to consistency and particle size in stirred fat-free yogurt;Cayot;International Dairy Journal,2008
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