# Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt

> Research article (Food Hydrocolloids, 2023) · cited 57× · AI/ML

**Wikidata**: [openalex:W4383961522](https://www.wikidata.org/wiki/openalex:W4383961522)  
**Source**: https://4ort.xyz/entity/structure-activity-relationship-of-exopolysaccharides-produced-by-limosilactobacillus-fermentum-a51-and-the-mechanism-co