Relating particular properties of Lactococcus lactis exopolysaccharides to the rheological characteristics of fresh and white cheese

Research output: Contribution to book/Conference proceedings/Anthology/Report › Chapter in book/Anthology/Report › Contributed

Contributors

Details

Original languageEnglish
Title of host publicationTransactions of the 27th Nordic Rheology Conference
Publication statusPublished - 2018
Peer-reviewedNo

Keywords

Keywords

  • Lactococcus lactis, exoploysacharide, fresh cheese, white cheese