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Survivability of microencapsulated lactobacillus acidophilus L A-5 synbiotic icecream

An experiment was conducted to study the efficiency of microencapsulation to improve the survivability of L. acidophilus LA-5 along with the addition of oligofructose in the formulated synbiotic ice cream. The treatment mixes and ice creams were analyzed for various properties by using standard pro...

Полное описание

Библиографические подробности
Главный автор:	Albert Arockiaraj P
Другие авторы:	Prasad V (Guide)
Формат:	Ph.D Thesis
Язык:	Undetermined
Опубликовано:	Mannuthy Department of Dairy Science, College of Veterinary and Animal Sciences 2009

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