Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt

Author:

GÜLER-AKIN MUTLU B,SERDAR AKIN M,KORKMAZ AZIZ

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference28 articles.

1. Effect of viscous cultures on the rheological and sensory properties, flavour substances and starter bacteria counts of set yoghurt;Akalın;Gıda,1999

2. Physical characteristics of set yoghurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WNRP;Amatayakul;Australian Journal of Dairy Technology,2005

3. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

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