An improved ionic gelation method to encapsulate...

Food Hydrocolloids 2017 / 08 Vol. 69

An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study

Sánchez, María Teresa, Ruiz, María Adolfina, Lasserrot, Agustín, Hormigo, Marta, Morales, María Encarnación
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Volume:
69
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.01.019
Date:
August, 2017
File:
PDF, 21.63 MB
english, 2017
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