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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Crossref DOI link: https://doi.org/10.1007/s13197-014-1506-4

Published Online: 2014-08-19

Published Print: 2015-07

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

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