Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolates
Article in Food Bioscience (December 2021)
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Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese
Article in Brazilian Journal of Microbiology (August 2021)
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
Article in European Food Research and Technology (June 2021)