Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1627-9.pdf
Reference43 articles.
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3. Bosnea LA, Kourkoutas Y, Albantaki N, Tzia C, Koutinas AA, Kanellaki M (2009) Functionality of freeze-dried L. casei cells immobilized on wheat grains. LWT Food Sci Technol 42:1696–1702
4. Cai S, Zhao M, Fang Y, Nishinari K, Phillips GO, Jiang F (2014) Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocoll 39:295–300
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