Φορτώνει......
The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to c...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
|---|---|
| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2016
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448425/ https://ncbi.nlm.nih.gov/pubmed/28572938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.427 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|