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Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of t...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7802573/ https://ncbi.nlm.nih.gov/pubmed/33473271 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1889 |
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