Influence of encapsulation on the survival of probiotics in food matrix under simulated stress conditions.

Saudi J Biol Sci · 2022 · PMC9356273 · PMID 35942164

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an increasing trendno p-value reported

In yogurt-treated encapsulated probiotic bacteria, there was an increasing trend in acidity but lower than that of yoghurt with and without free probiotic bacteria. 3.2.2.

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