Scanning electron microscopic and texture studies on characteristic consistency of Nordic ropy sour milk-Reference-Cited by-同舟云学术

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Scanning electron microscopic and texture studies on characteristic consistency of Nordic ropy sour milk

Published:1990-12 Issue:3-4 Volume:11 Page:313-320
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Toba Takahiro,Nakajima Hajime,Tobitani Atsumi,Adachi Susumu

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference20 articles.

1. Fermented milk products in the Scandinavian countries;Bertelsen;Nord. Mejeriind.,1983

2. Types of microcolonies of lactic acid bacteria, formation of void spaces and polysaccharides in yoghurt;Bottazzi;Sci. Tec. Latt. Casearia,1986

3. Isolation and characterization of exocellular polysaccharide produced by Lactobacillus bulgaricus;Cerning;Biotechnol. Lett.,1986

4. Exocellular polysaccharide production by Streptococcus thermophilus;Cerning;Biotechnol. Lett.,1988

5. Die Langmilch (Pitkäpiimä);Forsén;Meijeritiet. Aikak. (Finn. J. Dairy Sci.),1966

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