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Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification

Food ChemistryInternal Gelation/emulsificationBiotechnologyPolysaccharideFood ProcessingMicrobiologyPectin MicroparticlesFood TechnologyRice BranHealth Sciences