Immobilized Lactobacillus acidophilus produced from whey and alginate
Author:
Affiliation:
1. Federal University of Uberlandia, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v30n2/v30n2a05.pdf
Reference39 articles.
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3. Potentially probiotic and synbiotic chocolate mousse;Aragon-Alegro L. C.;LWT - Food Sci. Technol.,2007
4. Effects of probiotic Lactobacillus acidophilus strain DSM13241 in healthy adult dogs;Baillon M. L. A.;American Journal of Veterinary,2004
5. Biochemical Engineering Fundamentals;Bailey J. E.,1986
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2. Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions;Food Bioscience;2023-04
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