Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

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Colorimetric Method for Determination of Sugars and Related Substances

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Microstructure and Rheology of Yogurt Made with Cultures Differing Only in Their Ability to Produce Exopolysaccharides

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