Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism.
Saved in:
| Title: | Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism. |
|---|---|
| Authors: | Zhang K; Food College, Northeast Agricultural University, Harbin 150030, China., Tang H; Food College, Northeast Agricultural University, Harbin 150030, China., Farid MS; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China., Xiang F; Food College, Northeast Agricultural University, Harbin 150030, China., Li B; Food College, Northeast Agricultural University, Harbin 150030, China. Electronic address: 15846092362@163.com. |
| Source: | International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 262 (Pt 1), pp. 130006. Date of Electronic Publication: 2024 Feb 06. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1879-0003 |
|---|---|
| DOI: | 10.1016/j.ijbiomac.2024.130006 |
