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    Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce

    Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce by Mohammad Ganje, Seyed Saeed Sekhavatizadeh, Seyed Jafar Hejazi, Roya Mehrpooya

    Published 2024-06-01
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