EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Zhao, Xuefang; Liang, Qi

Zhao, Xuefang; Liang, Qi.

Afiliación

Zhao X; Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, China.
Liang Q; Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, China.

Foods ; 11(11)2022 Jun 05.

Article en En | MEDLINE | ID: mdl-35681410

Palabras clave

Lactobacillus plantarum MC5; antioxidant activity; exopolysaccharide (EPS); rheological properties; yogurt

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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