Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage - Concepedia

Concepedia

Publication | Open Access

Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage

DOI Full Paper Access

30

Citations

40

References

2018

Year

Nelson Romano, Pablo Mobili, María Elvira Zúñiga‐Hansen, Andrea Gómez‐Zavaglia

Food Research International

Food ChemistryStructural PropertiesFood MicrobiologyPolysaccharideLactobacillus PlantarumFood ProcessingMicrobiologyCrystalline InulinHealth Sciences

References

	Year	Citations

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