Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

Food Bioscience

Volumn 21, Issue , 2018, Pages 34-44

  Kavitake, Digambar ^a   Kandasamy, Sujatha ^a   Devi, Palanisamy Bruntha ^b   Shetty, Prathapkumar Halady ^a  

^a PONDICHERRY UNIVERSITY   (India)

^b BHARATHIAR UNIVERSITY   (India)

Author keywords

Encapsulation; Fermented foods; Lactic acid bacteria; Starter culture

Indexed keywords

EID: 85035808898     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2017.11.003     Document Type: Review

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