Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C
Clicks: 176
ID: 121444
2020
| Reference Key |
hasgucmen2020viabilitylwt
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|---|---|
| Authors | Hasgucmen, C.K. |
| Journal | lwt |
| Year | 2020 |
| DOI | 10.1016/j.lwt.2020.109967 |
| URL | |
| Keywords | Keywords not found |
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