Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
| Autor: | Surber, Georg, Schäper, Carolin, Wefers, Daniel, Rohm, Harald, Jaros, Doris |
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| Zdroj: | In International Dairy Journal January 2021 112 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect