Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

Published 2013 View Full Article

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Title
Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi
Authors
Keywords
Dahi, Exopolysaccharides, Lactobacillus, Low-fat dairy products
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 50, Issue 6, Pages 1228-1232
Publisher
Springer Nature
Online
2013-04-16
DOI
10.1007/s13197-013-0999-6
References
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