influence of microencapsulation of indigenous probiotic lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions
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influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic lactobacillus casei in symbiotic frozen yogurt
in this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and lactobacillus casei as probiotic bacteria in two types; free and encapsulated with sodium algint-whey protein concentration for low fat yog-ice cream.the survivability of this probiotic bacteria was evaluated under simulated gastro-intestinal co...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۳، صفحات ۴۶۳-۴۷۲
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