A carregar...
Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its...
Na minha lista:
| Publicado no: | Biomed Res Int |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi Publishing Corporation
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4884582/ https://ncbi.nlm.nih.gov/pubmed/27294135 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2016/7945675 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|