Improving the Viability of Probiotics in Yoghurt Through Different Methods of Encapsulation
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Date
2011-03
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Abstract
A Study was carried out to microencapsulate four different probiotic cultures viz., Lactobacillus acidophilus, Lactobacilus helveticus, Bifidobacterium longum and bifidobacterium lactis and preparation of yoghurt with these microencapsulated cultures.
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Keywords
Veterinary Science, Dairy Science