1.
J Biosci Bioeng
; 107(3): 272-4, 2009 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-19269591
RESUMO
Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P<0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P>0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.