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Improving the viability of probiotics in yoghurt through different methods of encapsulation.
Improving the viability of probiotics in yoghurt through different methods of encapsulation.
2011
V. Jayalalitha
R. P. Dorai
B. Dhanalakshmi
A. Elango
C. N. Kumar
Keywords:
Extrusion
Food science
Biotechnology
Starch
Encapsulation (computer programming)
Materials science
Chemistry
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