Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening

By B. Özer, Y. Uzun, H. Kirmaci. 2008

85 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/d1c4cd095df73755deb954391a05db4136e68bce