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Effect of free and encapsulated probiotics on synersis of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on synersis of yogurt during storage intervals (0, 7, 14, 21 days) compared with control. Each bar represents mean value for viscosity of treatments. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐Yogurt with encapsulated probiotics Sodium alginate YWEPCG‐Yogurt with encapsulated probiotic carrageenan
