Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

Exopolysaccharides (EPS) are known to have technological and functional applications in food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed dairy based product due to pleasant taste and texture, as well as a source of nutrients and bioactive compounds. At the s...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of biological macromolecules 2021-07, Vol.183, p.1585-1595
Hauptverfasser:	Tiwari, Swati, Kavitake, Digambar, Devi, Palanisamy Bruntha, Halady Shetty, Prathapkumar
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant properties Exopolysaccharide Prebiotic Rheology Sensory Yoghurt
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!