The Influence of Different Butter Type, Their Fatty Acid Composition and Melting Enthalpy on the Viability Rate of <i>Lacticaseibacillus</i> <i>rhamnosus</i> GG Directly After the Spray-Drying Process and During Storage of Powders
The present work reports on the microencapsulation of <i>Lacticaseibacillus rhamnosus</i> GG (LGG) by the spray-drying process using a solution of starch, whey protein concentrate (WPC), soy lecithin and ascorbic acid as a carrier, with addition of different types of butters. The aim of...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3803 |
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