Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Lanjun Zhang; Ditte Marie Folkenberg; Jose Manuel Amigo Rubio; Richard Ipsen

doi:10.1016/j.idairyj.2015.09.008

Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

Lanjun Zhang, Ditte Marie Folkenberg, Jose Manuel Amigo Rubio, Richard Ipsen

Food Analytics and Biotechnology

20 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	53
Sider (fra-til)	10-19
Antal sider	10
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2015.09.008
Status	Udgivet - 1 feb. 2016

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10.1016/j.idairyj.2015.09.008

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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt. / Zhang, Lanjun; Folkenberg, Ditte Marie; Amigo Rubio, Jose Manuel et al.
I: International Dairy Journal, Bind 53, 01.02.2016, s. 10-19.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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AU - Zhang, Lanjun

AU - Folkenberg, Ditte Marie

AU - Amigo Rubio, Jose Manuel

AU - Ipsen, Richard

PY - 2016/2/1

Y1 - 2016/2/1

U2 - 10.1016/j.idairyj.2015.09.008

DO - 10.1016/j.idairyj.2015.09.008

M3 - Journal article

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JO - International Dairy Journal

JF - International Dairy Journal

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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt

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