The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Food Control

Volumn 100, Issue , 2019, Pages 8-16

  Ningtyas, Dian Widya ^a   Bhandari, Bhesh ^a   Bansal, Nidhi ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Encapsulation; Functional reduced fat cream cheese; Microstructure; Probiotic; Texture; glucan

Indexed keywords

EID: 85059762763     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.12.048     Document Type: Article

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