| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6395818 | Food Research International | 2014 | 7 Pages |
Abstract
To conclude fluidized bed technology with a combination of sweet whey and shellac as encapsulation material offers distinct acid resistance for L. reuteri DSM 20016 and enables improved survival during gastro-intestinal transit. Hence the usage of shellac and sweet whey powder as encapsulation material improves the effectiveness of probiotic food applications.
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Authors
Daniel Schell, Christopher Beermann,