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The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening
Zhang, Xiuxiu, Hao, XinYue, Wang, Haixia, Li, Xiaodong, Liu, Lu, Yang, Wanshuang, Zhao, Mingqi, Wang, Lina, Massounga Bora, Awa FannyJournal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104947
Date:
December, 2020
File:
PDF, 469 KB
2020