Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. (2017)

First Author: Soukoulis C
Attributed to:  REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2017.04.014

PubMed Identifier: 28867864

Publication URI: http://europepmc.org/abstract/MED/28867864

Type: Journal Article/Review

Volume: 70

Parent Publication: Food hydrocolloids

ISSN: 0268-005X