Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393

Published 2016 View Full Article

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Title
Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393
Authors
Keywords
Freeze-drying, Lyoprotectants, Lactobacillus casei, Apple, Casein
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 468-473
Publisher
Elsevier BV
Online
2016-01-30
DOI
10.1016/j.lwt.2016.01.063

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