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Showing 1 to 1 of 1 for “"Exoplolysaccharides"”.
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Functional application of lactic acid bacteria exopolysaccharide in complex food systems
Lactic acid bacteria expolysaccharides (LAB-EPS), in particular those formed from sucrose have the potential to improve food and beverage rheology and enhance their sensory properties potentially replacing or reducing expensive hydrocolloids currently used as improvers in food and beverage …