Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

International Journal of Dairy Technology

Volumn 71, Issue , 2018, Pages 61-72

  Nale, Zeynep ^a   Tontul, Ismail ^a,b   Aşçi Arslan, Ayşe ^a   Sahin Nadeem, Hilal ^c   Kucukcetin, Ahmet ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^c ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

Kefir; Microencapsulation; Response surface methodology

Indexed keywords

EID: 85044277759     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12402     Document Type: Article

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