Microbiological and physicochemical properties of double emulsified lactobacillus plantarum NBRC 3070 in soursop juice during storage / Safiah Sabrina Hassan
The stability of probiotics supplemented in beverages and other food products are often low during processing and has unpredictable shelf life. Manufacturer of probiotics products especially beverages facing significant challenges regarding the survivability of probiotics during processing and st...
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| Format: | Thesis |
| Language: | English |
| Published: |
2020
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| Online Access: | https://ir.uitm.edu.my/id/eprint/60053/1/60053.pdf https://ir.uitm.edu.my/id/eprint/60053/ |
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