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RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN/ LOCUST BEAN GUM MIXED GELS

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Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticus

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Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

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Bioconversion of Waste Materials to Industrial Products

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