Probiotic viability and sensory properties of ice-cream supplemented with encapsulated Lactobacillus bulgaricus
The aim of the research is to study the encapsulation method that being used to protect probiotic bacteria Lactobacillus bulgaricus (Lb) in ice cream for a period of 90 days of storage at -20 °C. Three different formulations have been developed i.e. Formulation A (FA, mixtures with gelatin 0.1%), Fo...
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| Format: | Thesis |
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2013-05.
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| Online Access: | Get fulltext |