Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage

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Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage

Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received c...

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Bibliographic Details
Published in:	Asia-Pacific Journal of Molecular Biology and Biotechnology
Main Author:	Hassan S.S.; Fadzil I.N.A.; Yazid H.N.M.; Yusoff A.; Khalil K.A.
Format:	Article
Language:	English
Published:	University of Malaya 2020
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095685016&doi=10.35118%2fapjmbb.2020.028.4.02&partnerID=40&md5=79e0043fcd6f03a79a430277650dccc0

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