Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shea
