Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

标题
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 128, Issue -, Pages 108795
出版商
Elsevier BV
发表日期
2019-11-22
DOI
10.1016/j.foodres.2019.108795

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