Cocoa pudding fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954

Cocoa pudding fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954

Probiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion...

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Bibliographic Details
Main Authors: Basak Silkin, Begum Onen, Menşure Elvan, Hayriye Sebnem Harsa
Format: Article
Language:English
Published: Maximum Academic Press 2023-02-01
Series:Food Materials Research
Subjects:
functional foods
gum arabic
probiotic
microencapsulation
Online Access:https://www.maxapress.com/article/doi/10.48130/FMR-2023-0022

Internet

https://www.maxapress.com/article/doi/10.48130/FMR-2023-0022

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