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Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt
Research article (International Dairy Journal, 2015) · cited 49× · AI/ML
Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt
Summary
Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt is a scholarly article[1].
Key Facts
Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-exopolysaccharide-producing-starter-cultures-and-post-fermentation-mechanical-treatment-on-textural-properties
MLA“Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-exopolysaccharide-producing-starter-cultures-and-post-fermentation-mechanical-treatment-on-textural-properties.
BibTeX@misc{4ortxyz_effect-of-exopolysaccharide-producing-starter-cultures-and-post-fermentation-mechanical-treatment-on-textural-properties_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-exopolysaccharide-producing-starter-cultures-and-post-fermentation-mechanical-treatment-on-textural-properties}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low fat yoghurt — https://4ort.xyz/entity/effect-of-exopolysaccharide-producing-starter-cultures-and-post-fermentation-mechanical-treatment-on-textural-properties (retrieved 2026-05-24)
