List of Articles نسبت صمغ‌ گوار به مالتودگسترین

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  1 - Encapsulation of wheat germ and probiotic bacteria Bacillus licheniformis using guar gum and maltodextrin by freeze drying method to increase the shelf life of wheat germ
  Maryam Sharifi Mohammad Goli Mohaddaseh Ramezani
  10.30495/jfh.2022.1967947.1376