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 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	53
Pages (from-to)	10-19
Number of pages	10
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2015.09.008
Publication status	Published - 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.

In: International Dairy Journal, Vol. 53, 01.02.2016, p. 10-19.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Amigo Rubio, Jose Manuel

AU - Ipsen, Richard

PY - 2016/2/1

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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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