# Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding <i>Lactobacillus Rhamnosus</i> GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture

> Research article (Journal of Agricultural and Food Chemistry, 2020) · cited 17× · AI/ML

**Wikidata**: [openalex:W3035570701](https://www.wikidata.org/wiki/openalex:W3035570701)  
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