The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. [electronic resource]
Producer: 20170118Description: 29-36 p. digitalISSN:- 1898-9594
- Animals
- Caseins -- chemistry
- Chemical Phenomena
- Cultured Milk Products -- analysis
- Fermentation
- Food Storage
- Food, Preserved -- analysis
- Glycopeptides -- chemistry
- Lactalbumin -- chemistry
- Lactobacillus acidophilus -- growth & development
- Lactobacillus delbrueckii -- growth & development
- Ligilactobacillus salivarius -- growth & development
- Mechanical Phenomena
- Milk -- chemistry
- Milk Proteins -- chemistry
- Poland
- Refrigeration
- Rheology -- methods
- Symbiosis
- Whey Proteins -- chemistry
- Yogurt -- microbiology
No physical items for this record
Publication Type: Comparative Study; Journal Article
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