Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Tem...

by Fareez I.M.; Lim S.M.; Lim F.T.; Mishra R.K.; Ramasamy K.
Published in Journal of Food Process Engineering (2017)