Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 90, December 2016, Pages 259-267

Elisa C. Ale, Marcos J. Perezlindo, Yanina Pavón, Guillermo H. Peralta, Silvia Costa, Nora Sabbag, Carina Bergamini, Jorge A. Reinheimer, Ana G. Binetti,