EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Foods · 2022 · PMC9179970 · PMID 35681410

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a decreasing trendno p-value reported

The yogurt samples in this study were all typical pseudoplastic fluids ( n < 1), the value of the fluid behavior index showed a decreasing trend with the increase of the viscosity of the yogurt samples.

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