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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality
Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze dryin...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486549/ https://ncbi.nlm.nih.gov/pubmed/26139869 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1506-4 |
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