Open AccessPhysicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese
Author(s) -
Maribel JiménezFernández,
D.A. Perez-Tirado,
Audry Peredo-Lovillo,
G. Luna-Solano
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2551
Subject(s) - gum arabic , lactobacillus paracasei , pectin , food science , chemistry , arabic , prebiotic , lactobacillus , fermentation , linguistics , philosophy