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Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

✍ Scribed by O. Sandoval-Castilla; C. Lobato-Calleros; H.S. García-Galindo; J. Alvarez-Ramírez; E.J. Vernon-Carter

Book ID: 116488629
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 343 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.09.010

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