Effect of microencapsulation of probiotic bacteria with calcium alginate on cell stability during the refrigerated storage period in the Iranian yogurt drink (Doogh)
Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions
Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions