The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference29 articles.
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4. Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: effect of pH and media composition;Ayala-Hernández;International Dairy Journal,2008
5. Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques;Azim;International Dairy Journal,2010
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