The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Lebensmittel - Wissenschaft und Technologie |
| Volume | 72 |
| Pages (from-to) | 189-198 |
| Number of pages | 10 |
| ISSN | 0023-6438 |
| DOIs | |
| Publication status | Published - 2016 |
- Stirred yoghurt, EPS-Producing culture, Microstructure, Texture, Sensory properties
Research areas
ID: 166662304