Study on Development of Nostoc commune Yoghurt

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LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju. Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters [J]. FOOD SCIENCE, 2021, 42(2): 53-59.

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WANG Yuan-wei, ZHANG Cheng-min, SUO Hua-yi, YUE Hua, LI Jian, TANG Cheng. Isolation, Identification and Phylogenetic Analysis of Kluyveromyces marxianus Strains from Traditional Fermented Yak Yoghurt [J]. FOOD SCIENCE, 2014, 35(15): 216-220.

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ZHANG Yue1，GE Wu-peng1,*，YUAN Ya-juan2，CHEN Ying3，QIN Li-hu4，YANG Jing5. Changes of the Textural Characteristics of Yoghurt Made from Cow Milk and Goat Milk during Fermentation [J]. FOOD SCIENCE, 2013, 34(17): 82-86.

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QIANSen-he，LIRong-yu，WEIMing，YANGChao-ying. Extraction and Antibacterial Activity of Polysaccharides from Nostoc commune [J]. FOOD SCIENCE, 2012, 33(6): 96-99.

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