Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

标题
Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 111, Issue 1, Pages 50-55
出版商
Elsevier BV
发表日期
2008-03-17
DOI
10.1016/j.foodchem.2008.03.036

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