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October 30, 2020Food Science and TechnologyOpen Access

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

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Authors

GRGabriela Rabaioli RamaUnivatesDDDaniela DULLIUSWAWendell Dall AgnolUnivates

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Cite This Study

Rama et al. (2020) studied this question.

synapsesocial.com/papers/6a9db71765dd8d0cb3a4ba14https://doi.org/10.1590/fst.19720
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