Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt-Reference-Cited by-同舟云学术

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

Published:2019-12-27 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Madhubasani G. B. L.¹,Prasanna P. H. P.²^ORCID,Chandrasekara A.³,Gunasekara D. C. S.⁴,Senadeera P.⁴,Chandramali D. V. P.¹,Vidanarachchi J. K.²

Affiliation:

1. Department of Animal and Food Sciences Faculty of Agriculture Rajarata University of Sri Lanka Anuradhapura Sri Lanka

2. Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka

3. Department of Applied Nutrition Faculty of Livestock, Fisheries and Nutrition Wayamba University of Sri Lanka Makandura Sri Lanka

4. Food and Nutrition Research Center CIC Agribusiness (Pvt.) Ltd. Palwehera Sri Lanka

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14361

Reference39 articles.

1. Screening for exopolysaccharide-producing strains of thermophilic lactic acid bacteria isolated from Algerian raw camel milk

2. Fermentation and non-digestibility of Mangifera pajang fibrous pulp and its polysaccharides

3. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

4. Development of yoghurt from ovine milk with enhanced texture and flavour properties

5. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

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