Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate-Reference-Cited by-同舟云学术

Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate

Published:2023-11 Issue: Volume:30 Page:100364
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

sekhavatizadeh Seyed Saeed^ORCID,Pourakbar Naeimeh,Ganje Mohammad,Shekarfroush Seyed Shahram,Hosseinzadeh Saeid

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

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4. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt;Capela;Food Research International,2006

5. Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials;Ceja‐Medina;Journal of Food Process Engineering,2020

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