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

Catherine Béal 1 Marielle Bouix 1 Frédéric Bredon Maud Panouille 1 Yohan Laurent 1
1 GMPA - Génie et Microbiologie des Procédés Alimentaires
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Contributor : Catherine Beal <>
Submitted on : Wednesday, July 12, 2017 - 11:59:14 AM
Last modification on : Tuesday, March 17, 2020 - 3:07:43 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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