Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation - Archive ouverte HAL Access content directly
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hal-01561048 , version 1 (12-07-2017)

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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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