Research on the survivability of some probiotic cultures which are encapsulated with sodium alginate in stirred type fruit yogurts and in vitro conditions | Sodyum aljinatla kapsüllenmiş bazı probiyotik bakterilerin stirred tip meyveli yoğurtlarda ve ın vitro koşullarda canlı kalma sürelerinin araştırılması

acide gastrique acidez acidity additif alimentaire aditivos alimentarios alginate alginates alginatos alimentos procesados almacenamiento analyse microbiologique analyse organoleptique chemical composition color colour composition chimique couleur extrusion food additives gastric acid in vitro mezclado microbiological analysis microencapsulation mixing organoleptic analysis ph probiotics probiotique procesamiento processed foods processing stockage storage temps tiempo time traitement turkey turquie viabilidad viability viscosidad viscosity yaourt yoghurt yogur