Search Results - Perezlindo, Marcos J.

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    Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

    Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive by Ale, Elisa C., Perezlindo, Marcos J., Pavón, Yanina, Peralta, Guillermo H., Costa, Silvia, Sabbag, Nora, Bergamini, Carina, Reinheimer, Jorge A., Binetti, Ana G.

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  2. 2
    Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive

    Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive by Ale, Elisa C, Perezlindo, Marcos J, Burns, Patricia, Tabacman, Eduardo, Reinheimer, Jorge A, Binetti, Ana G

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