Journal of Food Quality / 2018 / Article / Fig 1

Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Figure 1

Optical microscopic images (reflected light) of the spherical microgels made with 2% calcium alginate and obtained using the vibrating technique (60x): microbeads (a) (initially and after 28 days) and microcapsules (b) with a liquid core (initially and after 28 days).

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