Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

✍ Scribed by Prasanna, P.H.P.; Grandison, A.S.; Charalampopoulos, D.

• Book ID: 118199076
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 906 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.11.016