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Author: Istifiani Lola Ayu
2 Articles are founded.
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties
Food Sci Anim Resour 2021;41(5):894-904.
https://doi.org/10.5851/kosfa.2021.e45
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https://doi.org/10.5851/kosfa.2021.e45
Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol
Food Sci Anim Resour 2019;39(5):831-843.
https://doi.org/10.5851/kosfa.2019.e74
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https://doi.org/10.5851/kosfa.2019.e74