Keyphrases
Yogurt
100%
Exopolysaccharide
100%
Lactic Acid Bacteria
100%
Exopolysaccharide Production
62%
Production Characteristics
37%
Streptococcus Thermophilus
37%
Bulgaricus
37%
Galactose
25%
Glucan
25%
Yogurt Samples
25%
Yogurt Starter Culture
25%
Lactobacillus Plantarum
25%
Adjunct Culture
25%
Lactic Acid Bacteria Strains
25%
Leuconostoc Mesenteroides
25%
Plain Yogurt
25%
Lactobacillus Delbrueckii Subsp
25%
In Situ
12%
Textural Properties
12%
Production Technology
12%
Technological Characteristics
12%
Recent Trends
12%
Natural Polymers
12%
Nutritional Characteristics
12%
Lipopolysaccharide
12%
Starter Culture
12%
Sample Characterization
12%
L. Delbrueckii
12%
L. Plantarum
12%
Genotypic Characterization
12%
Selected Strains
12%
Food Science
Yogurt
100%
Lactic Acid Bacteria
100%
Exopolysaccharide
100%
Exopolysaccharide Production
62%
Lactobacillus Delbrueckii Subsp. Bulgaricus
37%
Streptococcus thermophilus
37%
Lactobacillus
25%
Leuconostoc mesenteroides
25%
Yogurt Starter Culture
25%
Adjunct Culture
25%
Yogurt Samples
25%
Lactobacillus Delbrueckii Subsp
25%
Nutritive Value
12%
Technological Characteristics
12%
L. Delbrueckii
12%