期刊论文详细信息
| Mljekarstvo | |
| Effect of using different probiotic cultures on properties of Torba (strained) yoghurt | |
| Kesenkaş, Harun1 | |
| [1] Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova, Turkiye | |
| 关键词: Torba yoghurt; probiotic bacteria; viability; proteolytic activity; texture; | |
| DOI : | |
| 学科分类：工程和技术（综合） | |
| 来源: Hrvatska Mljekarska Udruga | |
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【 摘 要 】
The viability of Lactobacillus casei LAFTI® L26, Bifidobacterium animalis subsp. lactis LAFTI® B94 and Lactobacillus acidophilus LAFTI® L10, their proteolytic activities and effects on chemical, textural and sensory properties of...
【 授权许可】
Unknown
【 预 览 】
| Files | Size | Format | View |
|---|---|---|---|
| RO201911300382049ZK.pdf | 10342KB |  download |
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