Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products
| Autor: | Somera, Tânia, Mafaldo, Ísis Meireles, Bezerril, Fabrícia França, Rosset, Michele, Magnani, Marciane, Pimentel, Tatiana Colombo |
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| Zdroj: | In Food Bioscience October 2024 61 |
| Databáze: | ScienceDirect |
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