Open AccessExopolysaccharides from Lactic Acid Bacteria: Functional Properties and Effects on Yogurt Texture
Author(s) -
Nurullah Zekeriya AKAR
Publication year - 2022
Publication title -
osmaniye korkut ata üniversitesi fen bilimleri enstitüsü dergisi
Language(s) - English
Resource type - Journals
ISSN - 2687-3729
DOI - 10.47495/okufbed.1016079
Subject(s) - food science , lactic acid , fermentation , microorganism , texture (cosmology) , polysaccharide , bacteria , chemistry , human health , health food , fermentation in food processing , biochemistry , biology , computer science , medicine , artificial intelligence , genetics , environmental health , image (mathematics)
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