Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

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

Contributors

Details

Original languageEnglish
Pages (from-to)57-71
JournalInternational Dairy Journal
Volume52
Publication statusPublished - 2016
Peer-reviewedYes

External IDs

Scopus 84944208487

Keywords

Keywords

  • Exopolysaccharide