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Aditivos (jan 1, 2017 – jan 1, 2017)

Description:

Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese

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ByGerardo Rafael S M
29 Nov 2017
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Date:

jan 1, 2017
jan 1, 2017
~ 0 min
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