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 language | English |
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Pages (from-to) | 57-71 |
Journal | International Dairy Journal |
Volume | 52 |
Publication status | Published - 2016 |
Peer-reviewed | Yes |
External IDs
Scopus | 84944208487 |
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Keywords
Keywords
- Exopolysaccharide