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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir
The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial via...
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| Wydane w: | Ciência e Tecnologia de Alimentos |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=395940114031 |
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