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This page is a summary of: Microencapsulation of Lactobacillus
SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage, Journal of Food Process Engineering, July 2016, Wiley,
DOI: 10.1111/jfpe.12458.
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