Effects of <i>Lactobacillus helveticus</i> H11 Addition on the Fermentation, Storage, and Probiotic Properties of Brown Fermented Milk
This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological properties during the fermentation process, as well as...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2026-02-01
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| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/15/4/606 |
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