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The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt

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Author

  • Richard Ipsen
  • Ditte Marie Folkenberg
  • Anne Skriver
  • Petr Dejmek

Editor

  • Peter Fischer
  • Philipp Erni
  • Erich Windhab

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2006

Language

English

Pages

589-590

Publication/Series

Proceedings of the 4. International Symposium on Food Rheology and Structure

Document type

Conference paper

Topic

  • Food Engineering

Conference name

International Symposium on Food Rheology and Structure

Conference date

2006-02-19 - 2006-02-23

Status

Published