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

by P.H.P. Prasanna, A.S. Grandison, D. Charalampopoulos

Published in Food Research International by Elsevier BV.

2013 Volume 51, p15-22

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Type article-journal
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published

Year 2013
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DOI 10.1016/j.foodres.2012.11.016

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ISSN-L: 0963-9969

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Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains release_r3pie2xsebd6nozhglzwhwpygi