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Production of a fermented organic rice syrup with higher isomalto-oligosaccharide using Lactobacillus plantarum

Crossref DOI link: https://doi.org/10.1007/s10068-017-0177-0

Published Online: 2017-08-25

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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