Stability of bifidobacteria entrapped in goat’s whey freeze concentrate and inulin as wall materials and powder properties

Published 2019 View Full Article

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Title
Stability of bifidobacteria entrapped in goat’s whey freeze concentrate and inulin as wall materials and powder properties
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 127, Issue -, Pages 108752
Publisher
Elsevier BV
Online
2019-11-03
DOI
10.1016/j.foodres.2019.108752

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