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. 2020 Aug 25;8(10):5392–5401. doi: 10.1002/fsn3.1815

Figure 2.

Figure 2

Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) Bifidobacterium bifidum on hardness of dried apple snacks during storage intervals (0, 5, 10, 15, 20, and 25 days) compared with control. Each bar represents mean value for hardness of treatments. ASC (Control without addition of probiotics), ASWFP (Free/unencapsulated cells), ASWSA (Probiotics encapsulated with sodium alginate), and ASWKC (Probiotics encapsulated with K‐carrageenan)