Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics
The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate...
में बचाया:
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Ferdowsi University of Mashhad
2022-07-01
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| श्रृंखला: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| विषय: | |
| ऑनलाइन पहुंच: | https://ifstrj.um.ac.ir/article_42243_20a28b5ae74d2bd39056e74060276cbc.pdf |
| टैग: |
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