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The aim of this study was to investigate the influence of EPS-producing Lactobacillus plantarum strains isolated from camel milk on chemical composition, rheological properties, texture profile, microstructure and sensory properties of low-fat akawi cheese. Low-fat akawi cheeses were made using three different cultures; traditional culture (non-EPS), commercial EPS culture (MEPS+; ropy type) and Lb...
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