Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive-Reference-Cited by-同舟云学术

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Published:2016-12 Issue: Volume:90 Page:259-267
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ale Elisa C.,Perezlindo Marcos J.,Pavón Yanina,Peralta Guillermo H.,Costa Silvia,Sabbag Nora,Bergamini Carina,Reinheimer Jorge A.,Binetti Ana G.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. Physical characteristics of yoghurts made using exopolysaccharide producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006

3. Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi;Behare;Journal of Food Science and Technology,2013

4. The role of exopolysaccharide-producing cultures and whey protein ingredients in yogurt;Buldo;LWT - Food Science and Technology,2016

5. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria;Cerning;Le Lait,1995

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