ロード中...
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...
保存先:
| 出版年: | Biomed Res Int |
|---|---|
| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Hindawi Publishing Corporation
2016
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|