Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation

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Submitted on : Wednesday, July 12, 2017 - 11:59:14 AM
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Catherine Béal, Marielle Bouix, Frédéric Bredon, Maud Panouille, Yohan Laurent. Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation. 18e Colloque du Club des Bactéries Lactiques, May 2012, Clermont-Ferrand, France. ⟨hal-01561048⟩

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