Cite
HARVARD Citation
Li, X. et al. (2020). Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate. Food hydrocolloids. p. . [Online].
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Li, X. et al. (2020). Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate. Food hydrocolloids. p. . [Online].