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Improvement of the Sensory Characteristics of Goat Milk Yogurt
ABSTRACT: The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definit...
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| Publicado no: | J Food Sci |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6771640/ https://ncbi.nlm.nih.gov/pubmed/31334849 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.14692 |
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