Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt

• Autores: C. Iyer And, K. Kailasapathy
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 1, 2005
• Idioma: inglés
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