Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee <i>Lactiplantibacillus plantarum</i> Subsp. <i>plantarum</i> Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures

<div>(a) Hedonic sensory attributes and (b) sensory intensity attributes. The test values used are between 1 and 7, i.e., 1 (extremely dislike), 2 (dislike very much), 3 (dislike slightly), 4 (neither like nor dislike), 5 (like slightly), 6 (like very much), and 7 (extremely like).</div>

International Journal of Food Science

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Figure 1

Figure 1: Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee <i>Lactiplantibacillus plantarum</i> Subsp. <i>plantarum</i> Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures 

Figure 1 | Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures 