Evaluation of the viability of free and encapsulated lactic...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Evaluation of the viability of free and encapsulated lactic acid bacteria using in-vitro gastro intestinal model and survivability studies of synbiotic microcapsules in dry food matrix during storage

Moumita, Sahoo, Goderska, Kamila, Johnson, Eldin M., Das, Bhaskar, Indira, Dash, Yadav, Rina, Kumari, Savitri, Jayabalan, R.
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.079
Date:
April, 2017
File:
PDF, 436 KB
english, 2017
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