Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce | Zendy

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Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce

Author(s) -

Bigdelian E Razavi SH

Publication year - 2014

Publication title -

journal of bioprocessing and biotechniques

Language(s) - English

Resource type - Journals

ISSN - 2155-9821

DOI - 10.4172/2155-9821.1000166

Subject(s) - food science , starch , bacteria , chemistry , microbiology and biotechnology , biology , genetics

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