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Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions

K.S. Yoha, J.A. Moses, C. Anandharamakrishnan

2020Journal of Food Engineering84 citationsDOI

Topics & Concepts

Lactobacillus plantarumIn vitroChemistryFood scienceEncapsulation (networking)MicrobiologyLactic acidBiochemistryBacteriaBiologyComputer scienceGeneticsComputer networkMicroencapsulation and Drying ProcessesProbiotics and Fermented FoodsProteins in Food Systems
Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions | Litcius