rheology

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The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
Juvonen R;Honkapää K;Maina NH;Shi Q;Viljanen K;Maaheimo H;Virkki L;Tenkanen M;Lantto R;;
2015 International journal of food microbiology 271 views
2
Chemical and rheological properties of the beta-glucan produced by Pediococcus parvulus 2.6
Velasco SE;Areizaga J;Irastorza A;Dueñas MT;Santamaria A;Muñoz ME;;
2009 Journal of agricultural and food chemistry 295 views

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National Center for Biotechnology Information NCBI NLM MEDLINE humans pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't polysaccharides bacterial / metabolism food microbiology / methods* fermentation* pmid:26001525 doi:10.1016/j.ijfoodmicro.2015.04.031 riikka juvonen kaisu honkapää raija lantto