Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

Food Research International

Volumn 66, Issue , 2014, Pages 424-431

  Ribeiro, Maria Cecília E ^a   Chaves, Karina S ^a   Gebara, Clarice ^a   Infante, Flávia N S ^a   Grosso, Carlos R F ^a   Gigante, Mirna L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Microencapsulation; Probiotic; Sensory acceptance; Simulated gastrointestinal conditions; Viability; Yoghurt

Indexed keywords

PROBIOTICS; SENSORY ACCEPTANCE; SIMULATED GASTROINTESTINAL CONDITIONS; VIABILITY; YOGHURT;

MICROENCAPSULATION;

EID: 84909959400     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.019     Document Type: Article

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