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

Clicks: 213
ID: 121444
2020
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hasgucmen2020viabilitylwt Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Hasgucmen, C.K.
Journal lwt
Year 2020
DOI
10.1016/j.lwt.2020.109967
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