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Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink
In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochem...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049583/ https://ncbi.nlm.nih.gov/pubmed/30263600 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0097-z |
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