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. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374

Figure 4.

Figure 4

Sensory evaluation of novel probiotic yogurts produced using free (FLC) or immobilized L. casei ATCC 393 cells on apple pieces (ILCA) and casein (ILCC) in comparison to control samples (C). Different letters in the columns in the same sensory attribute indicate significant differences (p < 0.05).