Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol;World Journal of Microbiology and Biotechnology;2024-02-29
2. Review on recent advances in the properties, production and applications of microbial dextranases;World Journal of Microbiology and Biotechnology;2023-07-04
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