Journal of Food Quality / 2018 / Article / Fig 5

Research Article

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

Figure 5

Sensory profile of oat-banana beverage with biotum supplemented with B. infantis ATCC15697 KKP28p cells immobilized in calcium alginate (OBan. + B. inf.) compared with beverage without supplementation (OBan.) after storage at 4°C (SQ is the overall sensory quality). (a) Differences of mean (of two independent experiments) values of descriptors significant at .

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