Structural Studies of an Exopolysaccharide Produced by Streptococcus thermophilus THS
Author:
Affiliation:
1. Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, S-106 91 Stockholm, Sweden, and Department of Food Technology, University of Helsinki, FIN-00014 Helsinki, Finland
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm0496514
Reference31 articles.
1. Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
2. Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt
3. Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures
4. Effects of exopolysaccharide‐producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt
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