The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus
Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk. Therefore, in this project, two-layered extrusion microencapsulation techn...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2019-03-01
|
| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_545852_d1fe9626472d521421e85062d4a2ff6a.pdf |