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Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonasaxonopodis, and Saccharomyces cerevisiae during freeze drying.

نویسندگان:

Mohammadi-Gouraji, E., M. Sheikh-Zeinoddin and S. Soleimanian-Zad.

مجله:

British Food Journal 119 (2): 331-341.

Journal Papers
ماه: 
February
سال: 
2017

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