Impact of polysaccharides from lactic acid bacteria on the rheological properties of acid milk gels.

Research output: Contribution to book/conference proceedings/anthology/reportChapter in book/anthology/reportContributedpeer-review

Contributors

Details

Original languageEnglish
Title of host publicationAnnual Transactions of the Nordic Society of Rheology
Pages153-158
Volume20
Publication statusPublished - 2012
Peer-reviewedYes

Keywords

Keywords

  • Lebensmitteltechnologie