Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

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Title
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review
Authors
Keywords
-
Journal
Food Bioscience
Volume 21, Issue -, Pages 34-44
Publisher
Elsevier BV
Online
2017-11-25
DOI
10.1016/j.fbio.2017.11.003

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