Effect of co-encapsulation of Lactobacillus acidophilus LA5 and selenium in hydrogelated matrix of basil seed mucilage/sodium caseinate on properties of set yogurt
Zohre Shahmoradi, Mohammad Alizadeh, Saber Amiri
Topics & Concepts
Lactobacillus acidophilusMucilageSeleniumProbioticFood scienceChemistryBioavailabilitySodiumBacteriaBotanyBiologyOrganic chemistryBioinformaticsGeneticsProteins in Food SystemsProbiotics and Fermented FoodsMicroencapsulation and Drying Processes