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Cited article:

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Nanoencapsulation Techniques for Food Bioactive Components: A Review

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Quantification of porous microstructures in partially frozen drops using magnetic resonance techniques

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Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

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Microencapsulation of Lactobacillus plantarum (mtcc 5422) by spray-freeze-drying method and evaluation of survival in simulated gastrointestinal conditions

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