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To examine the effect of exopolysaccharides (EPS) on the microstructure and textural and rheological properties of yoghurt, purified EPS were added to buffalo milk to make yoghurts. The results showed that the viscosity, water-holding capacity, hardness, and microstructure of yoghurt were distinctly affected by the level of addition of EPS. With the increasing amount of supplemented EPS, the viscosity...
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