Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
Release time:2024-01-01Hits:
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Impact Factor:
3.095
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
李伟,李程程,陈晓红,冯美琴,芮昕,姜梅,董明盛
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First Author:
LW
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Document Code:
fp8ewhx5jptqn8webe4wb9ijzcf7vlzp
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Volume:
57
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Issue:
2
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Page Number:
477-485
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Translation or Not:
no
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Date of Publication:
2014-01-01
