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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and...

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Dades bibliogràfiques
Publicat a:Food Technol Biotechnol
Autors principals: Mastanjević, Krešimir, Kovačević, Dragan, Frece, Jadranka, Markov, Ksenija, Pleadin, Jelka
Format: Artigo
Idioma:Inglês
Publicat: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5434378/
https://ncbi.nlm.nih.gov/pubmed/28559735
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.01.17.4688
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