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The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to c...

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Detalles Bibliográficos
Autores principales:	Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2016
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448425/ https://www.ncbi.nlm.nih.gov/pubmed/28572938 http://dx.doi.org/10.1002/fsn3.427

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