Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
Authors
Keywords
Pea protein isolate, Alginate, Encapsulation, Lactobacillus casei, ATCC 393, Survival tests
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