Obiettivo
Texture on dairy products is related to exopolysaccharides (EPS) produced by lactic acid bacteria (LAB). This study tries to clarify the role of EPS on fermented milk products texture studying the rheological characteristics of these LAB and the interactions EPS-milk proteins at low pH values.
Campo scientifico
Argomento(i)
Data not availableInvito a presentare proposte
Data not availableMeccanismo di finanziamento
RGI - Research grants (individual fellowships)Coordinatore
6718 ZB Ede
Paesi Bassi