The effect of proteolytic activity of starter cultures on technologically important properties of yogurt.

Food Sci Nutr · 2017 · PMC5448425 · PMID 28572938

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a decreasing trendno p-value reported

Initially, in most samples, the concentration of EPS increased, and after that a decreasing trend was observed except in samples B and F which showed steady increase until 28th day of storage.

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