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                                       Details for article 7 of 18 found articles
 
 
  Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
 
 
Title: Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
Author: Surber, Georg
Schäper, Carolin
Wefers, Daniel
Rohm, Harald
Jaros, Doris
Appeared in: International dairy journal
Paging: Volume 112 () nr. C pages p.
Year: 2021
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 7 of 18 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands