期刊论文详细信息
Mljekarstvo | |
Utilization of sweet and whey in the production of fermented beverages | |
Marković, D.1  Karić, Anđelka1  Đorđević, Jovan2  Bubanja, Nevena1  Niketić, Gordana1  | |
[1] Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija | |
关键词: whey; fermented beverages; | |
DOI : | |
学科分类:工程和技术(综合) | |
来源: Hrvatska Mljekarska Udruga | |
【 摘 要 】
On the basis of the experimental results the authors suggest a technology of beverages from sweet and acid whey with double pasterization and homogenization followed by the inoculation with 2 % of the culture of L. helveticus.
【 授权许可】
Unknown
【 预 览 】
Files | Size | Format | View |
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RO201911300198069ZK.pdf | 633KB | download |