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 en:J Food Sci Technol
Autores principales: Rajam, R., Kumar, S. Bharath, Prabhasankar, P., Anandharamakrishnan, C.
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2014
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Original Article
Acceso en línea: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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