| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398293 | Food Research International | 2013 | 8 Pages |
Abstract
⺠The EPS producing Bifidobacterium strains grew and survived well in low fat yoghurt ⺠The in situ produced EPS reduced syneresis and increased firmness of yoghurt ⺠The EPS resulted in higher storage modulus (Gâ²) in low fat yoghurt. ⺠The textural properties were influenced EPS and milk proteins interaction.
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Authors
P.H.P. Prasanna, A.S. Grandison, D. Charalampopoulos,