Evaluation of Physicochemical Traits, Sensory Properties and Survival ofLactobacillus caseiin Fermented Soy-Based Ice Cream

Title
Evaluation of Physicochemical Traits, Sensory Properties and Survival ofLactobacillus caseiin Fermented Soy-Based Ice Cream
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 40, Issue 4, Pages 681-687
Publisher
Wiley
Online
2015-11-21
DOI
10.1111/jfpp.12648

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