Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice cream

International Food Research Journal

Volumn 26, Issue 2, 2019, Pages 585-594

  Sengsaengthong, S ^a   Oonsivilai, R ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Gastro intestinal conditions; Ice cream; Microencapsulation; Probiotic; Survival

Indexed keywords

EID: 85065990301     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

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