JOURNAL ARTICLE
Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
Chengcheng LiWei LiXiaohong ChenMeiqin FengXin RuiMei JiangMingsheng Dong
Year: 2014 Journal: LWT Vol: 57 (2)Pages: 477-485 Publisher: Elsevier BV
Keywords:
Lactobacillus plantarum Food science Fermentation Chemistry Starter Lactic acid Titratable acid Flavor Lactobacillus rhamnosus Bacteria Lactobacillus Biology
Metrics
201
Cited By
8.62
FWCI (Field Weighted Citation Impact)
43
Refs
0.97
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Probiotics and Fermented Foods
Life Sciences → Agricultural and Biological Sciences → Food Science
Food composition and properties
Health Sciences → Nursing → Nutrition and Dietetics
Microbial Metabolites in Food Biotechnology
Health Sciences → Nursing → Nutrition and Dietetics
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