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Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus

BiomanufacturingFood SpoilageWhey ProteinsBiotechnologyBiochemical EngineeringMaillard Reaction ProductsFood EngineeringMicrobiologyFood BioprocessingMedicineFood TechnologyLactobacillus RhamnosusHealth Sciences