Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage
Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received c...
| الحاوية / القاعدة: | Asia-Pacific Journal of Molecular Biology and Biotechnology |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
University of Malaya
2020
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095685016&doi=10.35118%2fapjmbb.2020.028.4.02&partnerID=40&md5=79e0043fcd6f03a79a430277650dccc0 |