Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt
In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt produced by the above two fermentation approaches wer...
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| Principais autores: | , , , , , , |
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| פורמט: | Artigo |
| שפה: | Chinês |
| יצא לאור: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| סדרה: | Shipin gongye ke-ji |
| נושאים: | |
| גישה מקוונת: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020250 |
| תגים: |
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