Comparison of the Functionality of Exopolysaccharides Produced In Situ or Added as Bioingredients on Yogurt Properties
Author:
Funder
Emmi AG
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference40 articles.
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5. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria;Cerning;Lait,1995
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