Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties
- Journal Article
Journal / seriesJournal of Dairy Science
Pages / Article No.
SubjectYogurt; Exopolysaccharide; Bioingredient; Rheology
Organisational unit03626 - Lacroix, Christophe
NotesReceived 2 June 2005, Accepted 11 August 2005, Available online 7 March 2010.
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