1. Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt. (23rd October 2020) Authors: Ajlouni, Said; Ranadheera, Chaminda Senaka; Chua, Ee Ling Journal: International journal of dairy technology Issue: Volume 74:Number 1(2021) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗