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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |