Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk
This study evaluated the effect of co-fermentation using Streptococcus salivarius subsp. thermophilus CZ-03 and Bifidobacterium animalis subsp. lactis LGG-08 on the quality of fermented milk. Changes in microrheological properties during the fermentation process were studied using multi-frequency di...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
China Food Publishing Company
2025-01-01
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| Ráidu: | Shipin Kexue |
| Fáttát: | |
| Liŋkkat: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-011.pdf |
| Fáddágilkorat: |
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