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Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

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

Contributors

Georg Surber - , Chair of Food Engineering (Author)
Susann Mende - , Chair of Food Engineering (Author)
Doris Jaros - , Chair of Food Engineering (Author)
Harald Rohm - , Chair of Food Engineering (Author)

Details

Original language	English
Article number	146
Journal	Foods
Volume	8
Publication status	Published - 2019
Peer-reviewed	Yes

External IDs

Scopus	85068526648

Keywords

Keywords

yoghurt, exopolysaccharides, gel formation, fermented dairy products, cluster analysis