Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

标题
Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 1, Pages 111-117
出版商
Elsevier BV
发表日期
2009-09-12
DOI
10.1016/j.foodres.2009.09.010

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