Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability-Reference-Cited by-同舟云学术

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

Published:2020-02 Issue: Volume:128 Page:108795
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Zhenbin,Bhandari Bhesh^ORCID,Zhang Min^ORCID

Funder

National Natural Science Foundation Program of China

China Scholarship Council

Postgraduate Research & Practice Innovation Program of Jiangsu Province

China State Key Laboratory of Food Science and Technology Innovation Project

111 Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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