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Food Microbiology, ISSN 0740-0020, 09/2012, Volume 31, Issue 2, pp. 293 - 300
Journal Article
01/2018, ISBN 9781315890968
Book
PLoS ONE, ISSN 1932-6203, 10/2014, Volume 9, Issue 10, p. e111648
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2014, Volume 39, pp. 204 - 214
The impact of oat β-glucan fortification (1.4%) on the acidification and gelation kinetics of fermented skimmed milk (12% total solids) as well as the effects... 
Probiotics | Milk gels | Yogurt starter culture | Oat β-glucan | Fermentation | Rheology | PHYSICAL-PROPERTIES | RHEOLOGICAL PROPERTIES | MIXED-LINKAGE | FOOD SCIENCE & TECHNOLOGY | IN-VITRO FERMENTATION | Oat beta-glucan | PHASE-SEPARATION | PHYSICOCHEMICAL PROPERTIES | DIETARY FIBER | SENSORY PROPERTIES | BARLEY | CHEMISTRY, APPLIED | SKIM-MILK | Gelation | Acidification | Bacteria | Culture | Milk | Strain
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2014, Volume 59, Issue 2, pp. 713 - 717
The characteristics of Chinese sauerkraut fermented by Leuconostoc mesenteroides NCU1426, Lactobacillus plantarum NCU1121 and binary co-culture (Leu.... 
Chinese sauerkraut | Lactic acid bacteria | Fermentation | Co-culture | Pure culture | STREPTOCOCCUS-THERMOPHILUS | METABOLISM | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | STARTER CULTURES | ALPHA-GALACTOSIDASE | Bacteria | Analysis | Liquid chromatography
Journal Article
Applied Microbiology and Biotechnology, ISSN 0175-7598, 12/2017, Volume 101, Issue 23, pp. 8293 - 8307
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 05/2014, Volume 177, pp. 29 - 36
Journal Article