A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert
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DOI: 10.1016/j.bcab.2019.101297
Abstract: Abstract Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these products need to be surveyed… read more here.
Keywords: soy dessert; fermented non; frozen soy; lactobacillus paracasei ... See more keywords