Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods

Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

Published:2018-02 Issue: Volume:21 Page:34-44
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kavitake Digambar,Kandasamy Sujatha,Devi Palanisamy Bruntha,Shetty Prathapkumar Halady

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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