摘要 : In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. F... 展开
作者 | Kia~ Ehsan Moghaddas Alizadeh~ Mohammad Esmaiili~ Mohsen |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS2 |
关键词 | UF cheese Microencapsulation Lactobacillus paracasei Rennet Transglutaminase Texture |
馆藏号 | N2008EPST0008794 |