Showing results 1 to 4 of 4
| Title | Author(s) | Issue Date | |
|---|---|---|---|
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids Proceeding/Conference:Food Hydrocolloids | 2006 | ||
Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC Journal:Australian Journal of Dairy Technology | 2005 | ||
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios Journal:International Dairy Journal | 2006 | ||
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids Journal:International Journal of Dairy Technology | 2006 |