Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics

The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable count...

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Detalles Bibliográficos
Autores principales: Gaba, Kritika, Anand, Sanjeev, Syamala, Athira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223224/
https://www.ncbi.nlm.nih.gov/pubmed/37317113
http://dx.doi.org/10.3390/microorganisms11051139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10223224/
https://www.ncbi.nlm.nih.gov/pubmed/37317113
http://dx.doi.org/10.3390/microorganisms11051139

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