Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material.
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DOI: 10.1016/j.foodres.2020.109831
Abstract: Probiotic foods and supplements have been shown to offer multiple potential health benefits to consumers. Dried probiotic cultures are increasingly used by the food industry because they are easily handled, transported, stored, and used in… read more here.
Keywords: plantarum nrrl; ultra high; soymilk; nrrl 1927 ... See more keywords