Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
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Title
Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
Authors
Keywords
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Journal
Foods
Volume 10, Issue 9, Pages 2215
Publisher
MDPI AG
Online
2021-09-20
DOI
10.3390/foods10092215
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