Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese
Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese
Authors
Keywords
White brined cheese, Microencapsulation, The Maillard reaction, Whey protein, Isomaltooligosaccharide, Lactobacillus rhamnosus, Viability
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