The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt
Författare
Redaktör
- Peter Fischer
- Philipp Erni
- Erich Windhab
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2006
Språk
Engelska
Sidor
589-590
Publikation/Tidskrift/Serie
Proceedings of the 4. International Symposium on Food Rheology and Structure
Dokumenttyp
Konferensbidrag
Ämne
- Food Engineering
Conference name
International Symposium on Food Rheology and Structure
Conference date
2006-02-19 - 2006-02-23
Status
Published