Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization-Reference-Cited by-同舟云学术

Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

Published:2020-01 Issue: Volume:117 Page:108603
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Motalebi Moghanjougi Zahra,Rezazadeh Bari Mahmoud^ORCID,Alizadeh Khaledabad Mohammad,Almasi Hadi,Amiri Saber^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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3. Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation;Allan-Wojtas;LWT-Food Science and Technology,2008

4. Heterogeneous modification of softwoods cellulose nanofibers with oleic acid: Effect of reaction time and oleic acid concentration;Almasi;Fibers and Polymers,2015

5. Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage;Amine;Food Control,2014

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