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

Published 2009 View Full Article

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Title
Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 1, Pages 111-117
Publisher
Elsevier BV
Online
2009-09-12
DOI
10.1016/j.foodres.2009.09.010

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