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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| 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. |
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| 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 |
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