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Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

María Fernanda Hamet, Judith Piermaría, Analía G. Abraham

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Key concepts: Lactobacillus paracasei, Kefir, Fermentation, Food science, Lactobacillus, Lactobacillus plantarum, Chemistry, Polysaccharide

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