The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11947-012-0938-y.pdf
Reference29 articles.
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4. Capela, P., Hay, T. K. C., & Shah, N. P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39(2), 203–211.
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