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

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https://hal-agroparistech.archives-ouvertes.fr/hal-01561048
Contributor : Catherine BEAL Connect in order to contact the contributor
Submitted on : Wednesday, July 12, 2017 - 11:59:14 AM
Last modification on : Friday, August 5, 2022 - 2:38:10 PM

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  • HAL Id : hal-01561048, version 1

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Yohan Laurent, Frédéric Bredon, Catherine Béal, Maud M. Panouille, Marielle Bouix. 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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