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Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Biomanufacturingγ-Aminobutyric AcidComposite DoughMicro-encapsulationMicrostructural CharacteristicsRheologyFood EngineeringFood ProcessingFood TechnologyFood SafetyHealth Sciences