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

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