<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Schoina, V.</style></author><author><style face="normal" font="default" size="100%">Terpou, A.</style></author><author><style face="normal" font="default" size="100%">Angelika-Ioanna, G.</style></author><author><style face="normal" font="default" size="100%">Koutinas, A.</style></author><author><style face="normal" font="default" size="100%">Kanellaki, M.</style></author><author><style face="normal" font="default" size="100%">Bosnea, L.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Food Science and TechnologyJournal of food science and technology</style></secondary-title><short-title><style face="normal" font="default" size="100%">J Food Sci Technol</style></short-title></titles><dates><year><style  face="normal" font="default" size="100%">2015</style></year></dates><number><style face="normal" font="default" size="100%">9</style></number><volume><style face="normal" font="default" size="100%">52</style></volume><pages><style face="normal" font="default" size="100%">5700-5708</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><work-type><style face="normal" font="default" size="100%">Article</style></work-type><notes><style face="normal" font="default" size="100%">Cited By :26Export Date: 10 May 2023</style></notes><remote-database-name><style face="normal" font="default" size="100%">Scopus</style></remote-database-name></record></records></xml>