Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

• 期刊名称Food Hydrocolloids
• 作者Hilbig, Jonas; Gisder, Julia; Loeffler, Myriam; Prechtl, Roman M.; Herrmann, Kurt; Weiss, Jochen
• 印刷ISSN0268-005X
• 文件大小2096.20KB
• 发表时间2019-1
• DOI10.1016/j.foodhyd.2019.01.056