Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
Laênia Angélica Andrade Lopes, Tatiana Colombo Pimentel, Rafaela de Siqueira Ferraz Carvalho, Mario Estévez, Mércia de Sousa Galvão, Taliana Kênia Alencar Bezerra, Carlos Eduardo Barão, Marciane Magnani, Thayza Christina Montenegro Stamford
Topics & Concepts
ProbioticLactobacillus acidophilusFood scienceAromaChitosanChemistryBacteriaBiologyBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology