Physicochemical properties, storage stability, and cell viability of bread supplemented with encapsulated Lactiplantibacillus plantarum
- DOI
- 10.1016/j.foodchem.2026.151717
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151717,
title = {Physicochemical properties, storage stability, and cell viability of bread supplemented with encapsulated Lactiplantibacillus plantarum},
author = {Martínez-García Miguel and Quintanilla-Carvajal María Ximena and Tibaquira-Peréz Liceth and Cardoso-Cárdenas Mary and Filomena-Ambrosio Annamaria and Pascual-Pineda Luz Alicia and Rascón Díaz Martha Paola and Jiménez-Fernández Maribel},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151717},
url = {https://doi.org/10.1016/j.foodchem.2026.151717}
}RIS
TY - JOUR TI - Physicochemical properties, storage stability, and cell viability of bread supplemented with encapsulated Lactiplantibacillus plantarum AU - Martínez-García Miguel AU - Quintanilla-Carvajal María Ximena AU - Tibaquira-Peréz Liceth AU - Cardoso-Cárdenas Mary AU - Filomena-Ambrosio Annamaria AU - Pascual-Pineda Luz Alicia AU - Rascón Díaz Martha Paola AU - Jiménez-Fernández Maribel PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151717 UR - https://doi.org/10.1016/j.foodchem.2026.151717 ER -
APA
Miguel, M., Ximena, Q. M., Liceth, T., Mary, C., Annamaria, F., Alicia, P. L., Paola, R. D. M., & Maribel, J. (2026). Physicochemical properties, storage stability, and cell viability of bread supplemented with encapsulated Lactiplantibacillus plantarum. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151717
Source records
- crossref · retrieved 2026-11-10T20:44:56.229Z