Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

Published 2020 View Full Article

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Title
Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C
Authors
Keywords
Probiotic, Lactobacillus rhamnosus, Cheesecake, Survival, Sensory
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109967
Publisher
Elsevier BV
Online
2020-08-11
DOI
10.1016/j.lwt.2020.109967

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