Journal of Food Quality / 2018 / Article / Fig 6

Research Article

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

Figure 6

Sensory profile of fermented oat-peach beverage with biotum supplemented with B. infantis ATCC15697 cells immobilized in pectin beads (OP + B. inf.) compared with beverages without supplementation (OP) stored at 4°C. The values are the mean of two independent experiments.

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