期刊论文详细信息
Mljekarstvo
The influence of the different initial probiotic bacteria concentration on sweet whey fermentation
Tratnik, Ljubica1  Matijević, Bojan2  Lisak, Katarina1  Božanić, Rajka1 
[1] Odjel prehrambene tehnologije Veleučilišta u Karlovcu
关键词: whey;    probiotics;    inoculum;    fermentation;    survival;   
DOI  :  
学科分类:工程和技术(综合)
来源: Hrvatska Mljekarska Udruga
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【 摘 要 】

Whey is nutritiously very high-quality secondary product from cheese making which is not used enough in human diet. When the fermentation is performed with probiotic bacteria it additionally increases its nutritional and health values....

【 授权许可】

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