Encapsulation of <i>Bifidobacterium bifidum</i> by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions.

Food Sci Nutr · 2020 · PMC7300049 · PMID 32566191

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a decreasing trendno p-value reported

A decreasing trend in all type of cheese samples was observed shown in Figure 1 .

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an increasing trendno p-value reported

An increasing trend was observed for acidity of cheddar cheese.

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