Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate
Seyed Saeed Sekhavatizadeh, Naeimeh Pourakbar, Mohammad Ganje, Seyed Shahram Shekarfroush, Saeid Hosseinzadeh
Topics & Concepts
AbelmoschusMucilageLactobacillus plantarumFood scienceProbioticChemistryPolysaccharideLactic acidBacteriaBotanyBiologyHorticultureBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties