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A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein

Xiaoyu Yang1, Jiao Feng1, Qianqian Zhu1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Polymers
|January 11, 2022
PubMed

Keywords:
correlationexopolysaccharidesgel propertieslactic acid bacteriasoybean protein

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