The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis
This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The materia...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
EDP Sciences
2023-01-01
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| Serija: | BIO Web of Conferences |
| Teme: | |
| Online dostop: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/26/bioconf_icesai2023_00017.pdf |
| Oznake: |
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