Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG
Author:
Affiliation:
1. UCSI University, Malaysia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst27518.pdf
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3. A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm;Assaf J. C.;International Journal of Dairy Technology,2019
4. A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiology study;Atia A.;Journal of Microencapsulation,2016
5. The involvement of ATPase activity in the acid tolerance of Lactobacillus rhamnosus strain GG;Bang M.;International Journal of Dairy Technology,2014
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