DONG, L. M. .; LUAN, N. T. .; THUY, D. T. K. . THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 6, p. 1157–1161, 2021. DOI: 10.15414/jmbfs.2020.9.6.1157-1161. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4490. Acesso em: 3 may. 2024.