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Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt
Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt
2020
Beneranda Murúa‐Pagola
Ana Laura Castro‐Becerra
Lucía Abadía-García
Eduardo Castaño Tostado
Silvia L. Amaya-Llano
Keywords:
Bifidobacterium breve
Spray drying
Chemistry
Food science
Starch
Extrusion
Correction
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