Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese
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DOI: 10.1590/fst.55620
Abstract: The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased.… read more here.
Keywords: dairy; probiotic microorganisms; microencapsulation enhance; symbiotic microencapsulation ... See more keywords