Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics
The aim of this study was to determine the changes in free fatty acids and amino acids during storage of synbiotic microcapsule-added goat cheeses and determine the effect of microencapsulation on these changes during storage. Another objective was also to determine the effects of probiotics and syn...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/411294 |