Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

标题
Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 423-431
出版商
Elsevier BV
发表日期
2017-09-19
DOI
10.1016/j.lwt.2017.09.023

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More