Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt
Oniovosa Leonard Adamu- Governor, Peter Nwabueze Okolie, Emmanuel Mmmaduabuchi Ikegwu, Ifedinma Henrietta Obeten, Christiana Oluwatoyin Abiona & Sylvia Veronica Ajagugha Uzochukwu · Asian Food Science Journal · 2020
Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was ex...
Open access
Research Article
10.9734/afsj/2020/v19i230236