Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability

Published 2020 View Full Article

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Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume -, Issue -, Pages 109224

Publisher

Elsevier BV

Online

2020-03-03

DOI

10.1016/j.lwt.2020.109224

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LWT-FOOD SCIENCE AND TECHNOLOGY

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