Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties |
Ayu, Istifiani Lola
(Department of Food and Nutrition, Daegu University)
Ha, Ho-Kyung (Department of Animal Science and Technology, Sunchon National University) Yang, Dong-Hun (Department of Food and Nutrition, Daegu University) Lee, Won-Jae (Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University) Lee, Mee-Ryung (Department of Food and Nutrition, Daegu University) |
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