Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality
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Title
Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality
Authors
Keywords
Probiotic, Prebiotic, Synbiotic, Whey protein, Freeze-drying, Noodle
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4029-4041
Publisher
Springer Nature
Online
2014-08-19
DOI
10.1007/s13197-014-1506-4
References
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