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Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi
Lactobacillus fermentum V10 was able to show large capsules surrounding the cell surface and produced 247.37 ± 0.76 mg/L polysaccharides in fermentation medium. The effect on technological properties of low-fat dahi found to be significantly (P < 0.01) improved for Lactobacillus fermentum V10 tha...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3791231/ https://ncbi.nlm.nih.gov/pubmed/24426040 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0999-6 |
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