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    EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

    EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage by Xuefang Zhao, Qi Liang

    Published 2022-06-01
    Subjects: “…<i>Lactobacillus plantarum MC5</i>…”
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