검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
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 Raddatz GC, da Fonseca BD, Poletto G, Jacob-Lopes E, Cichoski AJ, Muller EI, Flores EMM, da Silva CD, de Menezes CR Powder Technology, 362, 409, 2020 |
| 2 |
Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source Silva MF, Fornari RCG, Mazutti MA, de Oliveira D, Padilha FF, Cichoski AJ, Cansian RL, Di Luccio M, Treichel H Journal of Food Engineering, 90(1), 119, 2009 |