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Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone

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Figure

Fig. 2 Effect of concentration L. acidophilus microcapsules on total probiotic bacteria in the  symbiotic beverage of banana corm stone
Fig.3. Effect of concentration microcapsules L. acidophilus degree (pH) value of  beverage of banana corm stoneon acidity
Fig. 5. Effect of concentration microcapsules L. acidophilus on viscoseity   of the  synbiotic beverage of banana corm stone

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