✦ LIBER ✦
Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese
✍ Scribed by H. Mirzaei; H. Pourjafar; A. Homayouni
- Book ID
- 113626526
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 411 KB
- Volume
- 132
- Category
- Article
- ISSN
- 0308-8146
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