Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Details
Original language | English |
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Article number | 104854 |
Journal | International Dairy Journal |
Publication status | Published - 2021 |
Peer-reviewed | Yes |
External IDs
Scopus | 85091558571 |
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Keywords
Keywords
- Exopolysaccharide, fresh cheese, texture