Cultured dairy products: an overview of their gelation and texture properties
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00142.x/fullpdf
Reference32 articles.
1. Characterization of the rheological properties of yoghurt—A review
2. Isolation and characterization of exocellular polysaccharide produced byLactobacillus bulgaricus
3. Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
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