The influence of biosynthesized exopolysaccharides on some characteristics of fermented dairy products
In the current technology of fermented milk products, the ability to form exopolysaccharides (EPS) is a basic criterion to be used for the selection of starter cultures, together with their capacity to produce lactic acid, aroma substances, stability and texture. This paper aimed at screening lactic...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2011-01-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/8%20VasileanI.pdf |