Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt-Reference-Cited by-同舟云学术

Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt

Published:2019-09 Issue: Volume:96 Page:114-125
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ale Elisa Carmen,Bourin Maxence Jean-Baptiste,Peralta Guillermo Hugo,Burns Patricia Graciela,Ávila Olga Beatriz,Contini Liliana,Reinheimer Jorge,Binetti Ana Griselda

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo de Investigaciones Científicas y Tecnológicas

PIP

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive;Ale;Journal of Dairy Research,2016

2. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive;Ale;Food Research International,2016

3. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006