Le, H., Vo, L., Kieu, N., Dang, T., & Lieu, D. (2024). Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material. Turkish Journal of Agriculture - Food Science and Technology, 12(s4), 2777–2782. https://doi.org/10.24925/turjaf.v12is4.2777-2782.7218