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Synergy among lactic acid bacteria, yeast, and mold enhances textural complexity and stability in traditional ropy fermented milk

Author:

Ming-Ju Chen,Ya-Hsuan Lo,Hsin-Ni Chen,Jia-Shian Shiu,Sheng-Yao Wang

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

15 July 2026

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