@article{9b02e7749974420e9b42eb114db417ba,
title = "Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate",
keywords = "416 Food Science, Exopolysaccharides, Dextran, Fava bean protein, Lactic acid bacteria, Fermentation, Rheology, Texture, STRAINS, WHEAT, STREPTOCOCCUS-THERMOPHILUS, WEISSELLA-CIBARIA, GLUTEN-FREE, LACTIC-ACID BACTERIA, SENSORY PROPERTIES, YOGURT, LEUCONOSTOC-CITREUM, MICROSTRUCTURE",
author = "Yan Xu and Rossana Coda and Ulla Holopainen-Mantila and Arja Laitila and Kati Katina and Maija Tenkanen",
year = "2019",
month = jan,
doi = "10.1016/j.foodres.2018.08.054",
language = "English",
volume = "115",
pages = "191--199",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Scientific Publ. Co",
}