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Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time

Rafli Zulfa Kamil1, Graceshella Candra Ditya Suwarno1, Nurul Hasniah1

  • 1Food Technology Study Program, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof Jacub Rais, Tembalang, Semarang, 50275 Indonesia.

Food Science and Biotechnology
|June 10, 2025
PubMed

Keywords:
MicrobeadsOptimizationOrangeProbioticSpherification

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