Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896 Escherichia coli Xanthomonas axonopodis and Saccharomyces cerevisiae during freeze drying

Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896 Escherichia coli Xanthomonas axonopodis and Saccharomyces cerevisiae during freeze drying
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doi
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Article type
Journal
https://people.iut.ac.ir/en/soleimanian-zad/content/1615653