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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type

Juan Alfredo Salazar-Montoya1, Rafael González-Cuello1, Emmanuel Flores-Girón1

  • 1Biotechnology and Bioengineering Department, CINVESTAV-IPN, Av. IPN 2508, Col. San Pedro Zacatenco, México City, Mexico.

Food Research International (Ottawa, Ont.)
|February 14, 2018
PubMed

Keywords:
Gellan gumLactococcus lactisManchego-type cheeseMicroencapsulationRheological behaviorViscoelasticity

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