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The impact of fermentation with exopolysaccharide producing..:
Juvonen, Riikka
;
Honkapää, Kaisu
;
Maina, Ndegwa H.
...
International Journal of Food Microbiology. 207 (2015) - p. 109-118 , 2015
Link:
https://doi.org/10.1016/j.ijfoodmicro.2015.04.031
RT Journal T1
The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2015.04.031&Exemplar=1&LAN=DE A1 Juvonen, Riikka A1 Honkapää, Kaisu A1 Maina, Ndegwa H. A1 Shi, Qiao A1 Viljanen, Kaarina A1 Maaheimo, Hannu A1 Virkki, Liisa A1 Tenkanen, Maija A1 Lantto, Raija PB Elsevier BV YR 2015 SN 0168-1605 JF International Journal of Food Microbiology VO 207 SP 109 OP 118 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2015.04.031 DO https://doi.org/10.1016/j.ijfoodmicro.2015.04.031 SF ELIB - SuUB Bremen
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