Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk
The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs ma...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Croatian Dairy Union
2016-11-01
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| মালা: | Mljekarstvo |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248774&lang=en |
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