@article{96da851ccb0f43e5adf688cedcd148ee,
title = "In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour",
keywords = "Exopolysaccharides, Lactic acid bacteria, Fava bean, Fermentation, Texture modification, LACTIC-ACID BACTERIA, VICIA-FABA L., STREPTOCOCCUS-THERMOPHILUS, PHYSICAL-CHARACTERISTICS, LACTOCOCCUS-LACTIS, PROCESSING METHODS, STARTER CULTURES, PROTEIN, MESENTEROIDES, YOGURT, 416 Food Science, 1183 Plant biology, microbiology, virology",
author = "Yan Xu and Yaqin Wang and Rossana Coda and Elina S{\"a}de and P{\"a}ivi Tuomainen and Maija Tenkanen and Kati Katina",
year = "2017",
month = may,
day = "2",
doi = "10.1016/j.ijfoodmicro.2017.02.012",
language = "English",
volume = "248",
pages = "63--71",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier B.V.",
}