Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties
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Title
Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 164, Issue -, Pages 112367
Publisher
Elsevier BV
Online
2023-01-04
DOI
10.1016/j.foodres.2022.112367
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