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

BiomanufacturingHealth SciencesFood SpoilageWhey ProteinsBiochemical EngineeringBiotechnologyMaillard Reaction ProductsFood MicrobiologyFood EngineeringMicrobiologyFood ProcessingMedicineFood TechnologyFood SafetySurvival Rate