How the type of exopolysaccharide affects the rheological properties of fermented products

Research output: Contribution to book/conference proceedings/anthology/report › Chapter in book/anthology/report › Contributed

Contributors

Details

Original languageEnglish
Title of host publicationAnnual Transactions of the Nordic Rheology Society
Pages51-54
Volume25
Publication statusPublished - 2017
Peer-reviewedNo

Keywords

Keywords

  • Milch Exopolysaccharide