Use Of Cryoprotectants, Microencapsulation Of Bacterial Cells And Acid And Low Temperature Adaptations In Improving Viability Of Probiotic Bacteria In Fermented Frozen Dairy Desserts
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Use Of Cryoprotectants, Microencapsulation Of Bacterial Cells And Acid And Low Temperature Adaptations In Improving Viability Of Probiotic Bacteria In Fermented Frozen Dairy Desserts