Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics

Abstract This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its physicochemical, microbiological, sensory, and rheological properties during storage. Lactobacillus paracasei was microencapsulated with resistant starch and sodium alginate by the emulsion technique....

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	POURJAVID, Hadi, ATAEI, Maryam, POURAHMAD, Rezvan, ANVAR, Amir Ali, BEHMADI, Homa
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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