Improving the Viability of Probiotics in Yoghurt Through Different Methods of Encapsulation

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dc.contributor.authorJayalalitha, V.
dc.contributor.authorPalanidorai, R.
dc.contributor.authorDhanalakshmi, B.
dc.contributor.authorElango, A.
dc.contributor.authorNareshkumar, C.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-10-03T10:49:10Z
dc.date.available2018-10-03T10:49:10Z
dc.date.issued2011-03
dc.description.abstractA 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810074693
dc.keywordsVeterinary Science, Dairy Scienceen_US
dc.language.isoen_USen_US
dc.pages39-44en_US
dc.subjectVeterinary Scienceen_US
dc.subjectDairy Scienceen_US
dc.titleImproving the Viability of Probiotics in Yoghurt Through Different Methods of Encapsulationen_US
dc.typeArticleen_US
dc.volume39en_US
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