Open AccessMicroencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview
Author(s) -
Himani J. Chaudhary
Publication year - 2019
Publication title -
international journal of fermented foods
Language(s) - English
Resource type - Journals
eISSN - 2321-712X
pISSN - 2319-3549
DOI - 10.30954/2321-712x.02.2019.1
Subject(s) - probiotic , food science , fermentation , microbiology and biotechnology , bacteria , biology , business , genetics