M. Perezlindo

Consejo Nacional de Investigaciones Científicas y Técnicas

Papers (2)

• 2016
  Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive.10.1016/j.foodres.2016.10.045
• 2016
  Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additive.10.1017/S0022029916000571