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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...

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Bibliographic Details
Main Author:	Albert Arockiaraj P
Other Authors:	Prasad V (Guide)
Format:	Ph.D Thesis
Language:	Undetermined
Published:	Mannuthy Department of Dairy Science, College of Veterinary and Animal Sciences 2009

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