Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

Anihouvi, Sèdo Eudes L.; Kesenkaş, Harun

doi:10.1016/j.foohum.2023.05.021

Food and Humanity

2023

DOI: 10.1016/j.foohum.2023.05.021

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Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

Sèdo Eudes L. Anihouvi,

Harun Kesenkaş

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Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

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et al. 2024

International Dairy Journal

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Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

Viana,

Vasconcelos,

Campos

et al. 2024

International Dairy Journal

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Characterization of traditional Wagashi cheese and effect of the addition of probiotic Lacticaseibacillus or Enterococcus strains on the biophysical and biochemical features of probiotic-enriched Wagashi cheeses.

Cited by 1 publication

References 48 publications

Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

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