Encapsulation of probiotics for food and beverage applications
To cater to lactose-intolerant consumers, there is a rising demand for more functional food choices in non-dairy matrices. Up to date, no studies have been done to examine the viability of probiotics in popular, well-liked, commercialized carbonated sodas/beers, but it is known that certain componen...
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| Format: | Final Year Project |
| Language: | English |
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Nanyang Technological University
2022
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| Online Access: | https://hdl.handle.net/10356/156300 |
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| Institution: | Nanyang Technological University |
| Language: | English |