Articles with "cereals rheological" as a keyword



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Structural analysis and properties of dextran produced by Weissella confusa and the effect of different cereals on its rheological characteristics.

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Published in 2019 at "International journal of biological macromolecules"

DOI: 10.1016/j.ijbiomac.2019.12.036

Abstract: Weissella confusa is a commonly found species in boza, a highly viscous beverage obtained from fermented cereals. Exopolysaccharide (EPS) produced by Weissella confusa C19 was characterized and the role of different cereals on its rheological… read more here.

Keywords: confusa; different cereals; produced weissella; cereals rheological ... See more keywords