Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert
The aim of this work was to formulate flavoured alginate beads focussed on maximum viability of Lactobacillus fermentum and evaluate its viability in flavoured beads when added to a mango gelatine dessert during 28 days of storage at 5 °C. Flavoured alginate beads were developed from mango nectar at...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617305467 |