Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi - Concepedia

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Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

DOI Full Paper Access

52

Citations

21

References

2013

Year

Pradip V. Behare, Rameshwar Singh, Ravinder Nagpal, K. H. Rao

Journal of Food Science and Technology

Sensory AttributesLactobacillus Fermentum StrainFood FermentationLactic Acid BacteriaLow-fat DahiMicrobial PhysiologyFood MicrobiologyMicrobiologyFood ProcessingHealth Sciences

References

	Year	Citations

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