Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying
Author:
Funder
Australian Research Council
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
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4. Selection of lactic acid bacteria for use in vegetable fermentations;Daeschel;Food Microbiology,1984
5. Influence of heat and pH on structure and conformation of whey protein;Dissanayake;International Dairy Journal,2013
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