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Design of Multi-Component Beads (Alginate/Xanthan/Glycerol): Influence of Polymer Concentration on Lactobacillus acidophilus Viability and Release in Complex Food Systems

Crossref DOI link: https://doi.org/10.1007/s11947-025-04026-x

Published Online: 2025-09-12

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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