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Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd
Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)‐producing strains of Lactobacillus delbrueckii subsp. bulgaricus from curd samples was carried ou...
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| Publié dans: | Food Sci Nutr |
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| Auteurs principaux: | , , , , , , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2019
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475760/ https://ncbi.nlm.nih.gov/pubmed/31024693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.905 |
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