The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage
The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of suc...
| الحاوية / القاعدة: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الفارسية |
| منشور في: |
Islamic Azad University, Tabriz Branch
2021-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://jfh.iaut.ac.ir/article_674036_e3ff24dc4ab710151d9c6250483bd42a.pdf |