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Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
Fareez, Ismail M., Lim, Siong Meng, Lim, Fei Tieng, Mishra, Rakesh K., Ramasamy, KalavathyLanguage:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12458
Date:
July, 2016
File:
PDF, 965 KB
english, 2016