EFFECT OF DIFFERENT FOOD STRESS CONDITIONS ON THE VIABILITY OF ENCAPSULATED LACTOBACILLUS PLANTARUM AND LACTOBACILLUS CASEI ISOLATED FROM KLILA (AN ALGERIAN TRADITIONAL FERMENTED CHEESE) | Zendy

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EFFECT OF DIFFERENT FOOD STRESS CONDITIONS ON THE VIABILITY OF ENCAPSULATED LACTOBACILLUS PLANTARUM AND LACTOBACILLUS CASEI ISOLATED FROM KLILA (AN ALGERIAN TRADITIONAL FERMENTED CHEESE)

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