Optimization of spray-drying process parameters for microencapsulation of three probiotic lactic acid bacteria selected by their high viability rate in sucrose and fructose levels and high temperatures
Elif Şeyma Bağdat, Perihan Kübra Akman, Gözde Kutlu, Fatih Törnük
Topics & Concepts
Lactic acidFructoseSucroseFood scienceProbioticBacteriaSpray dryingChemistryChromatographyBiologyGeneticsMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsFood composition and properties