Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air‐Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy …
The effect of sucrose, maltodextrin and skim milk on survival of L. bulgaricus after drying was
studied. Survival could be improved from 0.01% for cells that were dried in the absence of …
studied. Survival could be improved from 0.01% for cells that were dried in the absence of …