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Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification.

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Bibliographic Details
Title: Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification.
Authors: Raddatz, Greice Carine1, de Souza da Fonseca, Bruna1, Poletto, Gabriela1, Jacob-Lopes, Eduardo1, Cichoski, Alexandre José1, Muller, Edson Irineu2, Flores, Erico Marlon Moraes2, de Bona da Silva, Cristiane3, Ragagnin de Menezes, Cristiano1, cristiano.ufsm@gmail.com
Source: Powder Technology; Feb2020, Vol. 362, p409-415, 7p
Database: Applied Science & Technology Source
Description
ISSN:00325910
DOI:10.1016/j.powtec.2019.11.114