Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes
The survival of lactococcus lactis in a convective-air-drying environment: The role of protectant solids, oxygen injury, and mechanism of protection
Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying : A laboratory and pilot scale study
Surface modification of spray dried food and emulsion powders with surface-active proteins : A review
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