Published in
Elsevier, LWT - Food Science and Technology, (72), p. 390-398, 2016
DOI: 10.1016/j.lwt.2016.05.010
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Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications
Journal article published in 2016 by
Igor Moura de Paiva 
,
Raphael da Silva Steinberg,
Ivana Silva Lula,
Elaine Maria de Souza-Fagundes ,
Thiago de Oliveira Mendes ,
Maria José Valenzuela Bell ,
Jacques Robert Nicoli ,
Álvaro Cantini Nunes,
T. C. Nunes,
Elisabeth Neumann
,
Raphael da Silva Steinberg,
Ivana Silva Lula,
Elaine Maria de Souza-Fagundes ,
Thiago de Oliveira Mendes ,
Maria José Valenzuela Bell ,
Jacques Robert Nicoli ,
Álvaro Cantini Nunes,
T. C. Nunes,
Elisabeth Neumann
This paper is made freely available by the publisher.
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