Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hassina Ait-Abderahim"'
Autor:
An Thi-Binh Nguyen, Michaël Nigen, Sylvie Marchesseau, Luciana Jimenez, Hassina Ait-Abderahim, Laetitia Picart-Palmade
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2019, 98, pp.17-24. ⟨10.1016/j.idairyj.2019.06.007⟩
International Dairy Journal, Elsevier, 2019, 98, pp.17-24. ⟨10.1016/j.idairyj.2019.06.007⟩
International audience; One acidifying (ST1) and two texturing strains (ST2 and ST3) of Streptococcus thermophilus were used as pure or co-cultures to identify and understand their effects on the structuring of acid milk gels and on the appearance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc39e9b58e33a74e3f33370ae384803
https://hal.inrae.fr/hal-02618041/file/S0958694619301499.pdf
https://hal.inrae.fr/hal-02618041/file/S0958694619301499.pdf
Autor:
Sylvie Marchesseau, An Thi-Binh Nguyen, Charles Cunault, Luciana Jimenez, Michaël Nigen, Hassina Ait-Abderahim, Laetitia Picart-Palmade
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 85, pp.299-310. ⟨10.1016/j.foodhyd.2018.07.016⟩
Food Hydrocolloids, Elsevier, 2018, 85, pp.299-310. ⟨10.1016/j.foodhyd.2018.07.016⟩
Two exocellular polysaccharide (EPS)-producing starter cultures, named B and C, were used to investigate the effect of (1) heat treatment, (2) supplementation in whey protein (WP) and (3) presence of EPS on the gel formation, gel microstructure and o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b285b0d4d9bebc6b4c07ec15756aedd1
https://hal.archives-ouvertes.fr/hal-01918017
https://hal.archives-ouvertes.fr/hal-01918017