Cite
HARVARD Citation
Ambros, S. et al. (2018). Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics. Journal of food engineering. pp. 80-87. [Online].
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Ambros, S. et al. (2018). Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics. Journal of food engineering. pp. 80-87. [Online].