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Exopolysaccharides produced by Lactococcus lactis: from genetic engineering to improved rheological properties?

M Kleerebezem1, R van Kranenburg, R Tuinier

  • 1Wageningen Centre for Food Sciences, NIZO food research, Ede, The Netherlands.

Antonie Van Leeuwenhoek
|October 26, 1999
PubMed

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