Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain

Publication date: Available online 30 March 2020Source: LWTAuthor(s): Ana Laura Mosso, Jean Guy LeBlanc, Isabel Castanheira, Pablo Ribotta, Norma Sammán
Source: LWT Food Science and Technology - Category: Food Science Source Type: research