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. 2021 Sep 30;63(5):1182–1193. doi: 10.5187/jast.2021.e92

Fig. 5. Impacts of skim milk powder concentration level and pH on the encapsulation efficiency of probiotics.

Fig. 5.

(A) Probiotic delivery systems were manufactured with 3, 5, and 10% (w/w) skim milk powder concentration levels at pH 6.2. (B) Probiotic delivery systems were manufactured with 5% (w/w) skim milk powder concentration levels at pH 5.4 and 6.2. Different letters on a column indicate significant (p < 0.05) differences.