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 |
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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