Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model
© 2016 A study of entrapped Lactobacillus casei 01 with 2% alginate along with 0.5–2% hi-maize starch by emulsion technique was conducted. The efficacy of this encapsulation was then carefully assessed by SEM microstructure as well as cell survivability in gastric, bile and colon fluids (simulated g...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | دورية |
| منشور في: |
2017
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84983528582&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41230 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |