# Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)

> Research article (International Dairy Journal, 2020) · cited 23× · AI/ML

**Wikidata**: [openalex:W3082267434](https://www.wikidata.org/wiki/openalex:W3082267434)  
**Source**: https://4ort.xyz/entity/exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g