The effect of supplement sour cream by addition L.casei on characteristics of sour cream during shelf life
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Date
2021-05-27
Authors
Dawod, Heba
Shalabi, Mais
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Abstract
It’s possible to supplement Lactobucillus casei in sour cream with maintain good viability of Lactobucillus casei during shelf life.
In addition it meets the consumers’ acceptance.
Description
Keywords
sour cream , probiotics .