Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

Author: Behare Pradip   Singh Rameshwar   Nagpal Ravinder   Rao K.  

Publisher: Springer Publishing Company

ISSN: 0022-1155

Source: Journal of Food Science and Technology, Vol.50, Iss.6, 2013-12, pp. : 1228-1232

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