The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese
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DOI: 10.1016/j.fbio.2021.101233
Abstract: Abstract In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were… read more here.
Keywords: goat; effect using; synbiotic goat; goat cheese ... See more keywords