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This article has been cited by the following article(s):
Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y
Handbook of Nutraceuticals and Functional Foods, Second Edition
Claude Champagne, Edward Farnworth and Marie-Rose Van Calsteren Modern Nutrition, Handbook of Nutraceuticals and Functional Foods, Second Edition 20062945 353 (2006) https://doi.org/10.1201/9781420006186.ch18
The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review
ISABELLE SODINI, FLORENT REMEUF, SAMIA HADDAD and GEORGES CORRIEU Critical Reviews in Food Science and Nutrition 44(2) 113 (2004) https://doi.org/10.1080/10408690490424793
Effects of starter culture and its exopolysaccharides on the gelation of glucono‐δ‐lactone‐acidified bovine and caprine milk
Production and monomer composition of exopolysaccharides by yogurt starter cultures
Ginka I Frengova, Emilina D Simova, Dora M Beshkova and Zhelyasko I Simov Canadian Journal of Microbiology 46(12) 1123 (2000) https://doi.org/10.1139/w00-103
Rapid isolation and estimation of polysaccharide from fermented skim milk with Streptococcus salivarius subsp. thermophilus by coupled anion exchange and gel-permeation high-performance liquid chromatography
