The use of starch as a capsulation material for Lactic acid bacteria

Päivi Myllärinen, Pirkko Forssell, Atte von Wright, Minna Alander, Tiina Mattila-Sandholm, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationFunctional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages91-91
ISBN (Print)951-38-5260-1
Publication statusPublished - 1998
MoE publication typeA4 Article in a conference publication
Event3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 - Porvoo, Finland
Duration: 1 Oct 19982 Oct 1998

Publication series

SeriesVTT Symposium
Number187
ISSN0357-9387

Workshop

Workshop3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028
CountryFinland
CityPorvoo
Period1/10/982/10/98

Cite this

Myllärinen, P., Forssell, P., Wright, A. V., Alander, M., Mattila-Sandholm, T., & Poutanen, K. (1998). The use of starch as a capsulation material for Lactic acid bacteria. In Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (pp. 91-91). VTT Technical Research Centre of Finland. VTT Symposium, No. 187