Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

(2013) Xue Han et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir – Part II

(2012) Zaheer Ahmed et al.   FOOD HYDROCOLLOIDS

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Potentials of Exopolysaccharides from Lactic Acid Bacteria

(2011) Seema Patel et al.   INDIAN JOURNAL OF MICROBIOLOGY

Effects of Copper on the Post Acidification of Fermented Milk by St. thermophilus

(2011) Xue Han et al.   JOURNAL OF FOOD SCIENCE

Production, purification and structural characterization of an exopolysaccharide produced by a probiotic Lactobacillus plantarum MTCC 9510

(2010) Bindhumol Ismail et al.   ARCHIVES OF MICROBIOLOGY

Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi

(2010) P.V. Behare et al.   JOURNAL OF DAIRY SCIENCE

Physical properties of yoghurt manufactured with milk whey and transglutaminase

(2008) C. Gauche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

(2007) N. Sahan et al.   FOOD HYDROCOLLOIDS