Encapsulation of L. fermentum and L. casei with β-mannooligosaccharides using sodium alginate: studies on viability, storage and gastrointestinal stress survival.

Athul Das, H. (2020) Encapsulation of L. fermentum and L. casei with β-mannooligosaccharides using sodium alginate: studies on viability, storage and gastrointestinal stress survival. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	hydrolysis, fenugreek gum, endo-β-mannanase, encapsulation, food sources, probiotic bacteria
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Oct 2020 09:41
Last Modified:	08 Oct 2020 09:41
URI:	http://ir.cftri.res.in/id/eprint/14533

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