STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT
The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus therm...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2012-06-01
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| Col·lecció: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Matèries: | |
| Accés en línia: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3636 |
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