Stability of encapsulated Lactobacillus rhamnosus GG in cocoa (Theobroma cacao L.) juice
This study investigated the stability of Lactobacillus rhamnosus GG (LGG) in cocoa juice. Lactobacillus rhamnosus GG was encapsulated separately with sodium alginate and sodium alginate+gum Arabic, and incorporated into cocoa pulp juice. Un-encapsulated LGG (free cell) served as a control....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2020-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2020/1450-71882051061E.pdf |