Effect of lactic fermentation on the rheological properties of κ‐carrageenan/locust bean gum mixed gels inoculated with S. thermophilus
Open Access
- 20 December 1989
- journal article
- review article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 34 (11) , 1403-1408
- https://doi.org/10.1002/bit.260341110
Abstract
No abstract availableKeywords
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