Survival of lactic acid bacteria and yeasts to encapsulation process comparing spray drying to electrostatic spray drying
Microorganisms in powder format offer several advantages for the food industry, as enhanced stability, expanded storage options, are easy to transport, and can be formulate into different finished products. Specially the use and applications of probiotics and starters are increasing in the food indu...
| Автори: | , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Elsevier
2025-06-01
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| Серія: | Applied Food Research |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2772502225000666 |