Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt-Reference-Cited by-同舟云学术

Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt

Published:2023-11 Issue: Volume:144 Page:108993
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Guangqiang,Dai Xingying,Zhao Bo,Li Ziyi,Tao Jifang,Wang Teng,Huang Aixiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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