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Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
- Kailasapathy, K.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.10 pp. 1221-1227
- frozen yogurt, fortified foods, probiotics, lactic acid bacteria, microencapsulation, calcium, alginate gels, starch, Lactobacillus acidophilus, Bifidobacterium animalis, pH, polysaccharides, food additives, food storage, storage time, shelf life, food quality, texture, viability, taste, flavor, acidity, color, appearance (quality), sensory evaluation