Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream.

Autor: Zanjani, Mohammad Ali Khosravi1, Ehsani, Mohammad Reza1 mr.ehsani2015@gmail.com, Ghiassi Tarzi, Babak1, Sharifan, Anousheh1
Zdroj: Journal of Food Processing & Preservation. Jan2018, Vol. 42 Issue 1, pn/a-1. 10p.
Databáze: Business Source Ultimate
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