Microencapsulation of Lactococcus lactis Gh 1 with gum arabic and Synsepalum dulcificum via spray drying for potential inclusion in functional yogurt
There has been an explosion of probiotic incorporated based product. However, many reports indicated that most of the probiotics have failed to survive in high quantity, which has limited their effectiveness in most functional foods. Thus, to overcome this problem, microencapsulation is considered t...
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| Autors principals: | , , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Multidisciplinary Digital Publishing Institute (MDPI)
2019
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/81355/1/Microencapsulation%20of%20Lactococcus%20lactis%20Gh%201%20with%20gum%20arabic%20and%20Synsepalum%20dulcificum%20via%20spray%20drying%20for%20potential%20inclusion%20in%20functional%20yogurt.pdf |
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