Open AccessProbiotic butter: Lactobacillus casei viability, physicochemical and sensory characteristics
Author(s) -
Gabriella Cristina Borges Mello,
Priscila Cristina Bizam Vianna,
Emiliane Andrade Araújo Naves
Publication year - 2022
Publication title -
seven events ebooks
Language(s) - English
Resource type - Book series
DOI - 10.56238/sevcipcsv1-058
Subject(s) - lactobacillus casei , probiotic , food science , sensory system , chemistry , biology , fermentation , bacteria , neuroscience , genetics
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