Development and characterization of a functional oat milk-based cereal dessert fortified with microencapsulated Lactobacillus plantarum and Balangu Shirazi (Lallemantia royleana) gum
This study aimed to develop a functional oat milk–based cereal dessert fortified with microencapsulated Lactiplantibacillus plantarum and Balangu Shirazi ( Lallemantia royleana ) gum (BSG), and to evaluate its physicochemical, microbiological, sensory, and textural stability during refrigerated storage. BSG was...