Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism
Kangyong Zhang, Hongwei Tang, Muhammad Salman Farid, Fangqin Xiang, Bailiang Li
Topics & Concepts
Lactobacillus helveticusRhamnoseGalactoseMannoseChemistryPolysaccharideLactic acidFood scienceLactobacillusMolecular massBacteriaBiochemistryFermentationBiologyEnzymeGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls