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In this paper, Lactobacillus casei growth, sugar utilisation, exopolysaccharides (EPSs) formation and EPSs characterisation during fermentation of milk with or without litchi juice were evaluated. During L. casei fermentation of litchi‐milk samples, the EPSs content increased with the increase of litchi juice levels (0–25%, v/v), and the both relationship appeared in S‐type curve. The viscosity of...
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