Effect Of Microencapsulated Lactobacillus Plantarum On The Rheological And Sensorial Properties Of Synbiotic Ice Cream
Synbiotic ice creams formulated with three probiotic variations (free L. plantarum, encapsulated L. plantarum, and a mixture of commercial Bifido. Sp and L. plantarum) were observed for their rheology and sensory properties. Microencapsulation of L. plantarum isolated from fermented cacao beans via...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
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Vibus Innovative Publishing Solutions
2024
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| Online Access: | http://journalcra.com/article/effect-microencapsulated-lactobacillus-plantarum-rheological-and-sensorial-properties |
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