#390
Impact of the addition of exopolysaccharides containing β (1→ 4), and β (1→ 3) linkages isolated from Streptococcus thermophilus into milk prior to fermentation on physical and rheological properties of fermented milk gels.
S. N. Khanal
- Tuesday 2:30 PM–2:45 PM in 328
- Oral Presentation in Dairy Foods III: Microbiology
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