Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study

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Title
Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study
Authors
Keywords
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Journal
BIOTECHNOLOGY PROGRESS
Volume 21, Issue 3, Pages 885-892
Publisher
Wiley
Online
2005-06-03
DOI
10.1021/bp049559j

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