Effect of lactic fermentation on the rheological properties of kappa-carrageenan/locust bean gum mixed gels inoculated with S. thermophilus. [electronic resource]

By: Contributor(s): Producer: 20100701Description: 1403-8 p. digitalISSN:
  • 0006-3592
Online resources: In: Biotechnology and bioengineering vol. 34
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Publication Type: Letter

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