Effect of co-encapsulation of Lactobacillus acidophilus LA5 and selenium in hydrogelated matrix of basil seed mucilage/sodium caseinate on properties of set yogurt
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference47 articles.
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4. Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic;Amiri;Journal of Food Science and Technology,2021
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1. Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums;International Journal of Biological Macromolecules;2023-12
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