Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir ― Part II
- Autor
- AHMED, Zaheer1 2 ; YANPING WANG2 ; ANJUM, Nomana1 ; AHMAD, Asif3 ; TARIQ KHAN, Salman4
[1] Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
[2] Tianjin Key Laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, China
[3] Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan
[4] Pharmaceutical Research Centre, PCSIR Labs Complex, Karachi 75280, Pakistan - Fuente
Food hydrocolloids. 2013, Vol 30, Num 1, pp 343-350, 8 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Characterization Lactobacillus kefiranofaciens ZW3 Rheological Tibet kefir
- Palabra clave (fr)
- Extracellulaire Polyoside
- Palabra clave (in)
- Extracellular Polysaccharide
- Palabra clave (es)
- Extracelular Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26470624
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2012.06.009 
https://dx.doi.org/10.1016/j.foodhyd.2012.06.009
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