The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

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Title
The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
Authors
Keywords
Probiotic, Encapsulation, Functional reduced-fat cream cheese, β-glucan, Texture, Microstructure
Journal
FOOD CONTROL
Volume 100, Issue -, Pages 8-16
Publisher
Elsevier BV
Online
2019-01-03
DOI
10.1016/j.foodcont.2018.12.048

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