Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics

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dc.contributor.authorKantiya Petsong
dc.contributor.authorSuthasinee Yarnpakdee
dc.contributor.authorTheeraphol Senphan
dc.contributor.authorChodsana Sriket
dc.contributor.authorPassakorn Kingwascharapong
dc.contributor.authorAli Muhammed Moula Ali
dc.contributor.authorReggie Surya
dc.contributor.authorSupatra Karnjanapratum
dc.date.accessioned2026-05-08T19:19:41Z
dc.date.issued2025-4-14
dc.identifier.doi10.1007/s11947-025-03837-2
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17136
dc.publisherFood and Bioprocess Technology
dc.subjectProbiotics and Fermented Foods
dc.subjectMicrobial Metabolites in Food Biotechnology
dc.subjectEnzyme Production and Characterization
dc.titleImpact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics
dc.typeArticle

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