Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture
Different incubation temperatures (40°C, 42°C and 45°C) were used in making non-fat yoghurt. Exopolysaccharides producing culture consists of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus fermentum with (1:1) or without commercial yoghurt starter culture (YC...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Árabe |
| Хэвлэсэн: |
Mansoura University, Faculty of Agriculture
2019-12-01
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| Цуврал: | Journal of Food and Dairy Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://jfds.journals.ekb.eg/article_71333_e3fa06abf96066377f75c359dbe605a8.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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