Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)
Hilbig, Jonas, Gisder, Julia, Loeffler, Myriam, Prechtl, Roman M., Herrmann, Kurt, Weiss, JochenLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.01.056
Date:
January, 2019
File:
PDF, 2.05 MB
english, 2019