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The protective effect of microencapsulation on the survival of Bifidobacterium breve 15,700 within polymeric matrices of high‐amylose starch, cross‐linked by extrusion and the conventional method in a slurry, blended with different ratios of whey protein concentrate (WPC), was evaluated. Assessments were carried out during microencapsulation by spray drying, during 28 day storage at 4°C in yogurt,...
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