Presentation Information
[P3-15]Effect of the charge of EPS (exopolysaccharides) produced by lactic acid bacteria on the network formation of yogurt.
*Takefumi Ichimura1, Rihito Hyodo2, Takashi Nakamura2 (1. Fermentation Technology Group Lactic Acid Bacteria & Fermentation Technology Research Unit. Meiji Co., Ltd. (Japan), 2. School of Agriculture, Meiji University (Japan))
Keywords:
Exopolysaccharide,Yogurt,Milk Protein