The Role of Exopolysaccharide-Producing <i>Streptococcus thermophilus</i> on Physical Properties of Stirred Skim Milk Gel
The techno-functionality of exopolysaccharides (EPS) from <i>Streptococcus thermophilus</i> in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identi...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2022-10-01
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| Serie: | Dairy |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2624-862X/3/4/52 |
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