10 - Specific considerations in scaffold design for oral tissue engineering
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2022, Current Research in Food ScienceCitation Excerpt :1) Very low temperature (between −70 °C and −80 °C) is used to freeze the solution. ( 2) Primary drying is used to partially dry the solution by reducing pressure, followed by (3) secondary drying, which removes the remaining water (Yadegari et al., 2017). During these three steps, the probiotics are exposed to a variety of stress factors, especially dehydration, which negatively impacts the viability of the probiotics (Santivarangkna et al., 2011).
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These authors contributed equally.